Pasticiotti di Zucca- Pumpkin Cookies

P1030697For the story: Jammin’ Through the Holidays with Pumpkin Pasticiotti

Ingredients for the pumpkin jam filling (also known as marmellata di zucca):

  • 1.8 kg/ 64 oz grated sugar pumpkin (alternative: acorn squash)
  • 1.8 kg/ 64 oz white granulated sugar
  • 15 g/ 1 tbsp cinnamon
  • 15 g/ 1 tbsp tsp vanilla extract

Ingredients for the “pasticiotti” dough:

  • 1 kg/ 35 oz flour
  • 200 g/ 7 oz lard (sugna)
  • 100 g/ 3.5 oz  salted butter (room temperature)
  •  50 g/ 1.76 oz extra virgin olive oil
  • 350 g/ 12.35 oz white granulated sugar
  • 32 g/ 1.13 oz baking powder
  • 4 organic eggs
  • 1 tsp vanilla extract
  • zest of 1 lemon

How to make the filling*:

  1. Combine all ingredients into a large pot.
  2. Bring to a boil and reduce heat to low.
  3. Allow mixture to simmer for about 45 to 60 minutes. Stir often and reduce heat as necessary to avoid contents sticking to the pot.
  4. Jam will be ready when mixture becomes thick — almost translucent (no run off from your spoon).
  5. Place in sterilized jars and seal once cooled.

*Recommendation: Make this filling a day or two before you make your cookies. Otherwise you will burnout! 🙂

How to make “pasticiotti” dough:

  1. In a mixer, combine the following until well blended: flour, lard (cut into 1/2 inch pieces), butter at room temperature (cut into 1/2 inch pieces), and extra virgin oil
  2. Then add sugar, baking powder, eggs (one at a time), vanilla extract and lemon zest.
  3. Continue to mix well until a dough ball forms.
  4. Remove from the mixer and gently work the dough to form a rectangle or large brick.
  5. Lightly flour the exterior, wrap with clear plastic wrap and let rest in the refrigerator for an hour.

How to fill, stamp and bake your cookies: 

  1. Preheat your oven at 180° C/ 350° F
  2. Once your dough has chilled, remove from refrigerator and set aside.
  3. Sprinkle a generous amount of flour on a clear and clean working table.
  4. Cut the dough into four equal pieces. Take one and cover the remaining pieces with plastic wrap and set aside.
  5. Dust your rolling pin with flour and gently roll out your first piece, maintaining a long rectangular shape as best as possible.
  6. Imagine working with 4 inch sections at a time.
  7. Take one tsp of jam and place it about 1/4 inch away from one edge of your 4 inch (w) rectangle.
  8. Flip over the dough to cover the jam filling. Press dough gently with your fingers around the enclosed jam.
  9. With a ravioli stamp, press down to cut your cookie.
  10. Gently pop cookie out from the ravioli stamp*.
  11. Place on a parchment-lined baking sheet and repeat. (Leave about 1/2 inch between each cookie).
  12. When finished lining up your cookies, place baking sheet on the middle rack of your oven and bake until slightly golden in color (within approx. 15 minutes).
  13. Remove immediately and set aside to cool.
  14. Sprinkle with confectionery sugar**.

*Important: When using a ravioli stamp, make sure to take the access dough/scraps and cover with plastic wrap. You can reshape the dough and make more cookies later.

**Serving Suggestion: This is one cookie best served the day after!


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For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...