Quick and simple cookies with pumpkin. Impossible to resist!
Have no idea what to do with pumpkin? I've written a simple recipe for some amazing pumpkin cookies for you!
Moreover, there's no need to peel it, you can bake it right in its skin. Bake them yourself and share with friends!
Warning!!! It's unbelievably delicious, these little cookies disappear as fast as sunflower seeds )) Don't say I didn't warn you )

  • Pumpkin puree 200 g (7 oz)
  • White or Cane Sugar 30 g (1 oz)
  • Salt 1 g (approximately 1/4 teaspoon)
  • Vegetable oil 125 g (4.4 oz)
  • Ground oats 60 g (2.1 oz)
  • All-Purpose Wheat flour 200 g (7 oz)
  • Baking powder 4 g (approximately 1/2 teaspoon)
  • Walnuts 70 g (2.5 oz)
  • Candied orange peel 40 g (1.4 oz)
Candied orange peel can be replaced with walnuts + grated lemon or orange zest

For the glaze:
  • Icing sugar 100 g (3.5 oz)
  • Lemon juice - 10 g (approximately 2 teaspoons)
  • Water - 10 g (approximately 2 teaspoons)
  1. Bake the pumpkin in foil right in its skin, let it cool, then make a puree using a blender.
  2. Preheat the oven for the cookies to 170 degrees Celsius (340 degrees Fahrenheit).
  3. Add sugar, salt, and vegetable oil to the puree. Mix well.
  4. Add flour, ground oats, and baking powder. Mix. It's preferable to lightly grind the rolled oats in a blender, not necessarily to a flour state, a coarse grind will suffice.
  5. Add coarsely chopped candied peel and nuts, mix.
  6. Line a baking sheet with parchment or a Teflon sheet. Form balls. It's better to do this using scales. Bake for 15 minutes in a preheated oven! After cooling, dip them in icing.

Sift powdered sugar, add lemon juice and water. Store the prepared icing in a tightly closed container, otherwise, it will dry out. It's best to start making the icing while the cookies are cooling. If the icing is too thick, add a little more liquid.