Pumpkin–Ginger Cookies
Description
The baked goods come together quickly and easily. If you don’t have fresh ginger on hand, use dried ginger—½ teaspoon—or adjust to taste. Slide the cookies off the baking sheet while they are slightly warm so they won’t break. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel the pumpkin and remove the seeds. Cut into pieces. Transfer to a baking dish. Pour in 50 ml of water. Bake until cooked through.
- 3
Step 3
Cool the cooked pumpkin. Blend into puree. You will need 400 grams. If the puree has visible liquid, put it through a fine sieve and let the excess water drain away. Then weigh again.
- 4
Step 4
Peel the ginger. Grate it on a fine grater. Keep any juice that comes out.
- 5
Step 5
Add grated ginger, vegetable oil, and sugar to the pumpkin purée. Mix with an immersion blender.
- 6
Step 6
Add flour, baking powder, and vanillin.
- 7
Step 7
Mix the dough with a spoon until smooth. It will be sticky and thick. Its consistency closely resembles choux pastry dough.
- 8
Step 8
Line a baking sheet with parchment paper. Using a piping bag or a tablespoon, drop portions of the dough, spacing them apart. Bake in an oven preheated to 180°C for 15–20 minutes. Allow for how your own oven behaves!
- 9
Step 9
Take the finished cookies out of the oven. While they are still warm, use a spatula to lift them off the baking sheet.
- 10
Step 10
Chill and serve at the table.
- 11
Step 11
Ready. Serve at the table.