There is no getting around pumpkin in fall. You stumble across it almost literally at every corner. It is so versatile and not only a real asset for hearty dishes!
We have already made a few recipes with pumpkin, but this time we dare to make pumpkin cookies!
The recipe is just right when you have small scraps of pumpkin left. You can turn them into puree quickly and then use the puree for cakes, pancakes, waffles or -as in our case- for cookies. Just try it out – it’s worth it!
- 350 g spelled flour
- 1 teaspoon baking soda
- 1 pinch of salt
- 100 g of brown sugar
- 100 g white sugar
- 100 g self-cooked and mashed pumpkin or canned
- 100 g macadamia nuts roughly chopped
- 250 g vegetable butter (soft)
- some vanilla extract or vanilla sugar
- 1/4 teaspoon cinnamon
- some grated ginger or as a powder
- Mix the soft plant butter and both types of sugar in a bowl with the mixer for a long time.
- Mix the flour, baking soda, salt, vanilla and cinnamon in a second bowl.
- Now add the flour mixture to the butter-sugar mixture, add the pumpkin and, if necessary, some ginger and stir together. But be careful, only use very little ginger. Fresh ginger in particular is very intense. I used a pinch of ginger powder.
- Finally fold in the nuts.
- Now, depending on how big you want the cookies, shape a ball out of the dough and gently press it flat when placing it on the tray. (Note that they diverge a little!)
- Now bake at 180 top and bottom heat for 10 minutes. They shouldn’t turn brown, then they’ll be nice and soft and pliable after cooling.
- Take the cookies out after the baking time and let them cool down first. Then they evaporate and become a little flatter, like the original cookies that we know.