I was truly impressed by these pumpkin cookies and you'll see why if you look at the ingredients list. They were unexpectedly good, with a slightly crunchy texture. Even the children said they were "extremely delicious!"
I will definitely repeat the recipe periodically and I will make supplies of pumpkin puree in the freezer, specifically for these biscuits. With such simple and accessible ingredients, you can get some delicious biscuits for tea, coffee or as a snack for children.
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Prepare the pumpkin puree ahead of time. Choose any of the methods shown here, in the pumpkin puree recipe.
Optionally, you can toast the oats in a dry pan.
It's not mandatory, but roasting will enhance their flavor.
In a bowl, combine the pumpkin puree with oil, sugar and salt. Mix well.
Add flour, oatmeal and baking powder.
Stir well with a spoon.
Then mix with your hands until you get a non-sticky dough that's very pleasant to work with, like soft plasticine.
Tear pieces from it. Shape into balls the size of a walnut. Flatten out with your palms.
Arrange the biscuits in the oven sheet.
Bake in the preheated oven at 180 degrees C for 20-25 minutes or until light brown.
Let cool completely before serving for the most correct texture and taste.
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