Lenten cookies with pumpkin puree
4 servings
120 minutes
Vegan cookies with pumpkin puree are a cozy autumn dessert inspired by Russian baking traditions. Pumpkin has long been used in Russian cuisine, adding gentle sweetness and rich flavor to dishes. These cookies have a soft texture thanks to the pumpkin puree, with hints of spices, nuts, and cinnamon. Lemon juice adds a light freshness while nutmeg gives a kick. They are perfect for tea time, especially on cool autumn days, filling the home with warmth and aroma. With no eggs or dairy products, the cookies fit perfectly into a vegan menu. They are not only tasty but also healthy since pumpkin is rich in vitamins and provides natural sweetness to baked goods. Serve them with a cup of herbal tea or coffee while enjoying the richness of flavor and homely comfort.
1
Mix the prepared pumpkin puree with sugar, butter, and beat with a mixer on low speed for 2 minutes.
- Pumpkin puree: 100 g
- Sugar: 0.5 glass
- Vegetable oil: 0.3 glass
2
Add baking soda and lemon juice.
- Baking soda: 0.5 teaspoon
- Lemon juice: 1 teaspoon
3
Sift the flour into a separate container, mix it with spices, nuts, and salt, and combine it with the pumpkin mixture. Knead well and let it sit for a while to thicken.
- Wheat flour: 1 glass
- Nuts: 0.3 glass
- Salt: pinch
- Nutmeg: to taste
- Cinnamon: to taste
4
Line the baking tray with parchment paper.
5
Grease your hands with oil, scoop small pieces from the dough with a spoon, and shape them into balls with your hands.
- Vegetable oil: 0.3 glass
6
Bake the cookies in an oven preheated to 180ºC for 15 minutes.
