Pumpkin Cookies

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.

   Peel, seed, and remove fibers from the pumpkin; grate the flesh finely. Peel and grate the ginger, then add it to the pumpkin. Split the vanilla pod lengthwise and scrape out the seeds with a knife.

2. 2.

   Cream the butter with 50 g sugar, vanilla seeds, half the cinnamon, a pinch of salt, and the egg. Mix the flour with the cornstarch and baking powder. Alternately fold the pumpkin mixture into the butter‑egg batter, then knead by hand until smooth; add more flour or water if needed.

3. 3.

   Mix the remaining sugar with the rest of the cinnamon, a pinch of freshly grated nutmeg, and cardamom. Shape small balls from the dough, place them on two parchment‑lined baking trays, press lightly flat, and sprinkle with confectioners’ sugar.

4. 4.

   Bake the Pumpkin Cookies in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10 minutes until golden yellow. Cool on wire racks.