Step by step
Instructions
0 z 7
The biggest shortcut is to prepare the pumpkin purée in advance. Blend roasted or cooked pumpkin, let it cool, and store in the refrigerator for up to 3 days. If the purée is very watery, let it drain briefly in a fine sieve so the cookies don’t spread.
Customize this recipe
Variants and alternatives
Add 60 g of raisins or cranberries to the dough if you want sweeter cookies. For a more pronounced flavor, add a pinch of ground ginger or nutmeg. You can replace part of the plain flour with spelt flour for a slightly earthier taste. Instead of butter, use the same amount of rapeseed oil for softer, moister cookies.
Approximate per serving
Nutritional values
Energie92 kcalProteins2 gSacharidy13 gTuky4 g
