Savory Pumpkin Cookies
⏳ Time
1 hour 20 minutes
🥕 Ingredients
5
🍽️ Servings
6
Description
The finished cookies will be crispy yet pleasantly chewy thanks to the pumpkin fibers. They are perfect for an appetizer.
Ingredients
- Pumpkin - 24.7 oz
- Wheat Flour - 10.6 oz
- Salt - 1 teaspoon
- Ground Black Pepper - 0.1 oz
- Vegetable Oil - 2 tablespoons
Step by Step guide
Step 1
Cut the pumpkin (about a quarter of a small pumpkin) into medium-sized pieces and place them on a baking sheet. It's important not to peel the pumpkin and to cut it so that each piece has skin. The skin is needed so that the piece of pumpkin lies on it, not on the flesh side — otherwise, the juice will leak out, and the pumpkin will burn. Place it in an oven preheated to 180–392°F and forget about it for about 30 minutes.
Step 2
After the specified time, the pumpkin will remind you of itself with a delightful aroma: take it out and let it cool. Once cooled, mash the pieces with your hands, separating the skin, and place them in a large container, such as a bowl. You can also mash the pumpkin with a fork, but doing it with your hands is more enjoyable. If you are dealing with overly juicy pumpkin, you can pour out the excess juice. Season the pumpkin mass with salt, add black pepper, unrefined sunflower oil, flour, and mix everything with your hands. The dough should have a medium consistency, similar to that for potato pancakes.
Step 3
Using a fork, take small portions and spread them on a baking sheet lined with parchment paper, flattening them to form fairly thin patties.
Step 4
Place in a well-heated oven for about 20–25 minutes. Bake at a temperature of 356°F.
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