Delicate and soft, pumpkin biscuits take very little time to prepare. Both children and adults like it, and any novice housewife can handle the recipe. Shall we prepare?
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Dozens of pumpkin varieties are now sold in great abundance on store shelves. And if you have not yet had time to introduce this wonderful vegetable into your diet, then it's time to try it. It can be baked, added to cereals or salads. It is the basis of many soups and side dishes; delicious jams, preserves and marmalades come from it. But besides that, pumpkin, or rather pumpkin puree, perfectly complements the dough, which makes great cookies and pies.
Pumpkin baked goods are truly incomparable, sunny-warm and incredibly aromatic. Even non-lovers of this vegetable are often surprised that they are using pumpkin, from which they have always turned out to be. This incredibly tasty and healthy vegetable disguises itself well in baked goods. This recipe is a bit like the American Pumpkin Cookies. In addition to pumpkin, it contains cinnamon and ginger, which makes the product very fragrant.
There are many ways to make pumpkin cookies. However, in all cases it turns out to be soft, airy, sunny and aromatic! Pumpkin biscuits are prepared from the available ingredients, but the result is low-fat and light. And if you do not add eggs to the dough, replacing them with banana pulp, then even vegans and those who adhere to Lent can enjoy the product.
- Caloric content per 100 g - 84 kcal.
- Servings - 20-25 pcs.
- Cooking time - 1 hour
Ingredients:
- Pumpkin - 250 g
- Ground nutmeg - 0.5 tsp
- Flour - 250 g
- Eggs - 1 pc. (no eggs are used for the lean recipe)
- Vegetable oil - 75 ml
- Brown sugar - 50 g
- Baking soda - 1 tsp
- Walnuts - 50 g
- Pumpkin seeds - 50 g
- Ginger powder - 0.5 tsp
- Ground cinnamon - 0.5 tsp
- Salt - a pinch
How to make pumpkin cookies:
1. Peel the pumpkin, remove the fibers and remove the seeds. Wash, cut into slices and boil until soft for 20 minutes. Also, the vegetable can be baked in an oven at 180 degrees for 15-20 minutes. After that, turn the pumpkin over on a sieve so that all the liquid is glass, transfer to a bowl for kneading the dough and puree with a pusher or blender.
2. Drive an egg into the pumpkin puree, pour in vegetable oil and add all the spices with spices (ginger powder, ground cinnamon, ground nutmeg). If you want the cookies to be lean, then do not add eggs to the dough. You can use a spoonful of starch or banana puree instead. These products have a binding property.
3. Stir the mixture well and add flour, which is previously sifted through a fine sieve. Also add baking soda, salt and sugar. Rye or oat flour can be used instead of wheat flour.
4. Knead the dough. Its consistency should be firm, but elastic and soft. It should come off the walls of the dishes and hands. Then pour crushed walnuts and pumpkin seeds into the dough, which you pre-pierce in a clean and dry frying pan. You can, of course, use the kernels raw, but it tastes better with fried cookies.
5. Knead the dough to distribute the nuts evenly. Form the dough into round walnut-sized cookies and place on a lined baking sheet with parchment. If you wish, you can give the product a different shape.
6. Heat the oven to 180 degrees and send the product to bake for 15 minutes. Do not overdo the cookies for too long, otherwise they may become very hard. It is being prepared very quickly. If you want, then each cookie can be immersed in chocolate icing, then the product will even turn out to be festive.
See also a video recipe on how to make pumpkin lean cookies.
