Red pumpkin cookies
- 300 g all-purpose flour (gluten-free)
- 100 g white sugar
- 60 g fresh cow butter (in room temperature)
- 1 egg
- 150 g red pumpkin puree
- 1 teaspoon xantham gum (skip it if it’s already contained in flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grounded clove
- some salt
Nutritious and tasty cookies with red pumpkin!! Another way to make use of autumn red pumpkins.
Easy and quick cookies that can accompany children at school, us in our office or evening coffee.
Try red pumpkin cookies after having made red pumpkin puree.
Preheat oven to 170C degrees
In a bowl, combine the solid ingredients, flour, xantham gum, baking powder, baking soda and spices.
If the flour you use has already xanthan gum there is no need to add extra. Also if someone uses flour with gluten.
Combine the sugar and butter. Stir with a spoon for few minutes.
It’s not necessary for the sugar to melt.
Add the egg and stir again to incorporate.
Combine the 2 mixtures (liquid and solid ingredients) and gently folding with a spatula or our hands until the dough becomes soft and won’t stick.
Set aside for 10 minutes covered with a towel.
Lay parchment paper in a baking sheet.
In two parchment papers roll out the dough and start kneading the cookies. You can use cookie molds to be more detailed.
Bake at 170C degrees Fan for 12 minutes.
If we want our cookies more crunchy bake 2-3 minutes more until they are brown.
Nutritional information per 100 g
Energy / calories: 298.29 kcal
Proteins: 2.81 g
Carbohydrates: 52.39 g
Fat: 8.55 g