Pumpkin Ginger Cookies
Pumpkin Ginger Cookies - Earthy flavors for the whole family
Healthy, because
Even smarter
Nutritional values
For good eyesight and a fresh complexion, the body needs vitamin A, which is found especially in the form of the precursor beta-carotene in orange-colored foods - pumpkin also provides a lot of it. Essential oils such as gingerol from the ginger tuber keep the metabolism running at full speed and fight pathogens such as bacteria and viruses.
The pumpkin cookies can also be made with other varieties such as butternut or nutmeg squash instead of Hokkaido squash. If you find the ginger too spicy, you can simply omit the bulb.
(Percentage of daily recommendation)
| Calorie | 54 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 27 mg | (1 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 5 ¼ ozs Hokkaido pumpkin
- 2 tsps ginger roots
- ½ Vanilla bean
- 3 ½ ozs softened butter
- 2 ½ ozs Raw cane sugar
- 2 tsps cinnamon
- 1 pinch salt
- 1 egg
- 9 ozs Spelt flour (Type 630)
- 3 Tbsps cornstarch
- 1 Tbsp Baking powder
- Nutmeg
- ½ tsp ground Cardamom
Preparation steps
Peel and core the pumpkin, remove the fibers, finely grate the flesh. Peel the ginger, grate finely and add to the pumpkin. Cut vanilla bean in half lengthwise and scrape out the pulp with a knife.
Cream butter with 3 Tbsp sugar, vanilla pulp, half of the cinnamon, 1 pinch of salt, and egg. Mix flour with cornstarch and baking powder. Stir pumpkin alternately with the flour mixture into the egg-sugar mixture and knead with your hands until a smooth dough, if necessary, add a little more flour or water.
Mix remaining sugar with remaining cinnamon, 1 pinch of freshly grated nutmeg and cardamom. Form small balls from the dough, place on two baking sheets lined with baking paper, flatten slightly and sprinkle with spiced sugar.
Bake Pumpkin Cookies in preheated oven at 350 °F for approx. 10 minutes until golden brown. Let cool on cake racks.
