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🍰 Spiced Pumpkin Cookies

54 kcal · 30 min · 4 servings

Ingredients

• 150 g Hokkaido pumpkin
• 10 g ginger root
• 0.5 vanilla pod
• 100 g soft butter
• 70 g raw cane sugar
• 2 tsp cinnamon
• 1 pinch salt
• 1 egg
• 250 g spelt flour (Type 630)
• 50 g cornstarch
• 1 tbsp baking powder
• Nutmeg
• 0.5 tsp cardamom powder

Instructions

1. 1. Cut open the pumpkin and remove the inside along with the fibers.
2. 2. Grate the pumpkin flesh finely.
3. 3. Peel the ginger and grate it finely as well.
4. 4. Add the grated ginger to the pumpkin.
5. 5. Cut the vanilla pod lengthwise.
6. 6. Scrape the seeds out of the pod with a knife.
7. 7. Beat the butter with 50 grams of sugar, the vanilla seeds, half the cinnamon, a pinch of salt, and the egg until creamy.
8. 8. Mix flour, starch, and baking powder in a separate bowl.
9. 9. Add the flour mixture and the pumpkin to the egg-sugar mixture alternately.
10. 10. Knead the ingredients with your hands to form a soft dough.
11. 11. Add a little more flour or water if necessary to achieve the right consistency.
12. 12. Mix the remaining sugar with the remaining cinnamon.
13. 13. Add a pinch of freshly grated nutmeg and cardamom to the sugar mixture.
14. 14. Form small balls from the dough.
15. 15. Place the dough balls on two baking sheets lined with baking paper.
16. 16. Press the balls slightly flat.
17. 17. Sprinkle the cookies with the spiced sugar mixture.
18. 18. Preheat the oven to 180 degrees conventional heat (fan 160 degrees or gas level 2 to 3).
19. 19. Bake the cookies one after the other for about 10 minutes until golden yellow.
20. 20. Let the finished cookies cool on racks.

Nutrition per serving

• kcal: 54
• Protein: 1 g · Fett/Fat: 2 g · Carbs: 7 g