Cottage cheese sticks stuffed with pumpkin. Cookies made from pumpkin and cottage cheese Cookies made from cottage cheese and pumpkin

I’m sharing a recipe for delicious pumpkin cookies with cottage cheese. This is a recipe for those who love soft, tender cookies. Cooking will not take you much time and effort. I'm sure your kids will appreciate this orange miracle.

Ingredients

To make pumpkin cottage cheese cookies you will need:

200 g pumpkin;

100 g soft cottage cheese;

1 egg (+1 for lubrication);

130 g sugar (+ for sprinkling);

2 tbsp. l. sunflower oil;

400-450 g flour;

2/3 tsp. baking powder;

a pinch of vanillin;

a pinch of salt;

powdered sugar for sprinkling.

Cooking steps

Peel the pumpkin, cut into small pieces, boil until tender (5 minutes was enough for me). Cool.

Add pumpkin and butter to the dough. Mix.

The dough will be very soft and slightly sticky to your hands. You may need more or less flour, depending on the moisture content of the cottage cheese.

Cut into any shapes: circles, squares, diamonds... Place pumpkin cookies on parchment.

Brush the dough with egg and sprinkle lightly with sugar.

Place in an oven preheated to 200 degrees for 20 minutes until lightly browned. Sprinkle finished products with powdered sugar if desired. Delicious and tender pumpkin cookies with cottage cheese can be served with tea.

Enjoy your tea!

This is a taste from childhood. But I decided to make cottage cheese cookies, not just cookies, but with pumpkin filling. There is an opinion that what is healthy is not always tasty. For example, when we mention pumpkin, we don’t often get an enthusiastic reaction from our family, especially children. This product is very useful, inexpensive and easy to prepare. And our recipe will tell you how to prepare delicious cottage cheese sticks with sweet pumpkin filling. Thanks to cottage cheese, the cookies turn out porous and soft, but not everyone will immediately guess that the filling is made from pumpkin. The fact is that we will simmer it with sugar in a frying pan, and then add cinnamon, lemon juice and zest. If you don't have lemon, you can use orange. Citrus fruits perfectly neutralize the specific smell of the orange beauty and improve its taste. Sticks can be formed into any size. Both very small and larger ones, in the form of rolls. Here you can rely on your imagination, as well as the taste and aesthetic preferences of your family.

Cottage cheese cookies with pumpkin filling

Ingredients for the dough:

Cottage cheese – 200 g

Egg – 1 pc.

Margarine – 250g

Sugar – 1 glass

Salt – 0.5 tsp.

Flour – 3 cups (approximately)

Soda – ½ tsp.

Vinegar – 1 tsp.

Vanilla sugar – 1 sachet

Ingredients for pumpkin filling:

Pumpkin – 0.5 kg

Sugar - 2 tbsp.

Butter – 1 tbsp. l.

Zest of half a lemon

Juice of half a lemon

Cinnamon – 1/3 tsp.

How to make cottage cheese cookies:

Let's prepare the ingredients we need to bake cottage cheese sticks with sweet pumpkin filling.

Let's start with the filling. To prepare it, cut the washed and peeled pumpkin into strips.

Melt the butter in a frying pan and add the pumpkin and cover with a lid. Leave on low heat until the pumpkin releases its juice.

When the pumpkin has become soft, add sugar, lemon juice, stir and leave to caramelize, stirring constantly.

Now add the zest and cinnamon. Stir again, leave on the heat for another minute and then pour into a plate to cool.

While the filling is cooling, let's make the dough. Add the egg to the sugar and grind.

Now pour out the cottage cheese. To make the dough homogeneous, it is advisable to first rub the cottage cheese through a sieve. Or put it in the freezer overnight and defrost it in the morning. Then the cottage cheese will be crumbly.

Add softened margarine and vanilla sugar. If you forgot to take the margarine out of the refrigerator in advance, you can put it in the microwave for 30 seconds.

Add flour little by little and knead the dough. The dough should be soft.

You shouldn't get carried away with a large amount of flour. The dough may stick to your hands a little. Wrap the finished dough in cling film or a bag and put it in the refrigerator for 1 hour so that the dough rolls out easily and does not stick to the table.

To form curd fingers, you need to separate small pieces from the dough and roll them out thinly, approximately 3 mm thick.

Now cut the rolled out dough into squares and place the filling closer to the edge.

Wrap the dough into rolls and place on a baking sheet greased with vegetable oil. Lubricate the tops of the fingers with a little water and sprinkle with sugar.

Bake in a hot oven at 180 degrees until done.

Enjoy your tea!

Pumpkin curd soft cookies

It's good to have relatives in the village!!!
The other day they brought me a ripe sweet pumpkin, village cottage cheese and sour cream! How to offer these healthy products, in the opinion of adults, to little ones who don't want them? Of course - in cookies!
These soft, moderately sweet cookies with the aroma of pumpkin and cinnamon will please both adults and children!

Ingredients:

200g pumpkin pulp (orange and sweet)
200g cottage cheese
1 egg
50g fat sour cream or butter
100g sugar
1 tsp. cinnamon
10g coconut flakes
200g whole grain flour (wheat can be used)
1 tsp. baking powder

Preparation:

Steam the pumpkin until soft (I do it in a pressure cooker, 15 minutes is enough). Using an immersion blender, turn into a puree, add cottage cheese (my homemade cottage cheese comes in lumps, so I beat it with a blender into a curd mass), egg, full-fat homemade sour cream (or melted butter), sugar, cinnamon, coconut flakes. Mix everything well, add flour with baking powder (I use whole grain flour in all baked goods, except for biscuits, since it is a complex carbohydrate - which does not lead to weight gain), knead the dough well. It will be thick and sticky, but with wet hands soaked in cold water and a spoon, you can easily roll the balls, give them a cookie shape, place them on a baking sheet (I use a silicone mat, it does not require oil and nothing sticks to it) greased with oil or lined with parchment. Bake in an oven preheated to 180C for 20-30 minutes until golden brown.

The sun generously shared its colors and positive mood with this vegetable. If pumpkin porridge or any other dish with this generous gift of autumn does not awaken your appetite, then the aroma of delicious homemade baked goods will definitely change your mind. Make cookies for a tea party with loved ones or friends so that everyone gets their share of good mood.

How to make pumpkin cookies

Do you dream of learning how to cook quickly and tasty? Feel free to add baked goods to your list of recipes where pumpkin is the main ingredient. Rich in vitamins, this unpretentious vegetable gives desserts a soft and delicate taste and goes well with many foods. How to make pumpkin cookies? There are really a lot of options, because you can take the pulp raw or make pumpkin puree first. Shortcrust pastry or sponge dough, without eggs or with the addition of cottage cheese, apples, carrots - these are intriguing variations of the delicacy, which will take no more than an hour to bake.

Pumpkin Cookies Recipe

Incomparable in aroma, light in taste and with a sunny touch, the baked goods are easy to prepare. A simple way is shortbread dough with the addition of raw pumpkin, and the cookies will have the richest aroma and color. The dietary version of the delicacy assumes that the dough is kneaded without eggs and a minimum of ingredients is required. You will have to spend a little more time in the kitchen if you choose a recipe for pumpkin cookies, where the vegetable must be boiled and pureed. For culinary experiments, you should choose recipes where pumpkin can be combined with carrots, bananas, raisins, vanilla, and cinnamon.

Pumpkin cookies - recipe with photos

Cooking time: 50 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 1970 kcal.
Cuisine: Russian.

To keep your body slim, you have to stick to a diet and give up sweets. Is it worth giving up aromatic pleasure when you can learn how to cook pumpkin cookies in the oven? A simple recipe with a minimum of necessary ingredients and the opportunity to taste a piece or two of aromatic homemade product within an hour without compromising your figure - this is the advantage of this version of delicate baking.

Ingredients:

pumpkin puree – 200 g;
flour – 500 g;
butter – 100 g;
sugar – 150 g;
eggs – 2 pcs.;
salt, soda - a pinch.

Cooking method:

Make a puree by first cutting the pumpkin pulp into pieces and baking in the oven. Cool slightly, then beat the softened orange pieces with a blender or mixer until smooth.
Beat the sugar and eggs thoroughly until white, combine with pumpkin puree and softened butter.
Sift flour, add soda, salt. Mix all ingredients well to form a thick dough.
Roll out a not very thin layer, cut out shapes, place on a baking sheet lined with parchment, and put in the oven.
The process of baking pumpkin cookies will take about 20 minutes, and the finished delicacy can be sprinkled with powdered sugar before serving.

Number of servings: 5 persons.
Calorie content of the dish: 1080 kcal.
Purpose: for breakfast, lunch, afternoon snack.
Cuisine: Russian.
Difficulty of preparation: easy.

If you want to bake something tasty for tea, but not too high in calories, then this recipe will be very useful. A crispy golden crust on the outside and a soft, melt-on-your-tongue filling – that’s what makes oatmeal cookies with pumpkin memorable. Baking powder gives the delicacy an airiness, but if you don’t have it on hand, you can replace it with a teaspoon of soda, which should be quenched with a small amount of vinegar. For a seductive aroma, it is recommended to add spices (vanilla, ginger, cardamom), which will completely eliminate the smell of pumpkin.

Ingredients:

pumpkin – 250 g;
flakes (oatmeal) – 100 g;
flour – 1 glass;
sugar – 100 g;
baking powder - 2 teaspoons;
oil (vegetable) – 125 ml;
salt - a pinch.

Cooking method:

First, make pumpkin puree from grated pulp. Next, boil the vegetable mass until soft, adding half a glass of water, cool slightly, and beat with a blender.
Toast oatmeal in a dry frying pan until lightly browned. Combine oatmeal with pumpkin puree, add cinnamon, mix well.
Pour vegetable oil into the resulting mass, add sugar and salt.
Sift the flour, mix with baking powder, then add in small portions to the liquid base, knead the dough.
Form cookies by rolling the dough into small balls and then pressing them down. Place on a baking sheet, garnishing with pumpkin seeds on top.

Pumpkin and cottage cheese cookies

Fans of healthy food have no reason to give up sweets for tea. You just need to make the dough, tinkering in the kitchen for a while, and then you will be able to appreciate the most delicate-tasting orange miracle - cookies made from cottage cheese and pumpkin. This recipe has one more undeniable advantage: you don’t need any special culinary skills to bake a fragrant pumpkin dessert. If you don’t know how to make puree, or don’t want to bother, you can buy it ready-made in baby food jars.

Ingredients:

pumpkin puree – 200 g;
cottage cheese (soft) – 100 g;
flour – 450 g;
sugar – 120 g;
egg – 1 pc.;
vegetable oil – 50 ml;
baking powder - 2 teaspoons;
salt, vanillin - a pinch.

Cooking method:

Grind the egg with sugar, salt, vanilla. Add cottage cheese and mix thoroughly again.
Next, pour the pumpkin puree into the bowl with the mixture, stir, and then add the sifted flour and baking powder.
The finished dough should be elastic; it should be rolled out to a thickness of about 1 cm, cut into shapes with a mold or cut into cubes with a knife. Brush with beaten egg and sprinkle with sugar.
Cottage cheese cookies with pumpkin puree should be baked at medium temperature until ready after 20 minutes.

Dietary pumpkin cookies

Number of servings: 5 persons.
Calorie content of the dish: 750 kcal.
Purpose: for breakfast, lunch, afternoon snack.
Cuisine: Russian.
Difficulty of preparation: easy.

This recipe, based on a sunny, healthy vegetable, will easily debunk the myth that diet dishes are not tasty. Designed to lift your spirits, pumpkin contains a whole range of beneficial substances that are preserved even when baked. The Lenten delicacy is quickly prepared, helps relieve fatigue, can be easily combined with other special menu dishes and will not cause concern for those who are struggling with extra pounds. How to prepare diet pumpkin cookies so that the delicacy melts on your tongue?

Ingredients:

pumpkin – 200 g;
oatmeal – 170 g;
egg – 1 pc.;
honey - 1 tbsp. spoon with top;
orange – 1 pc.;
dried apricots or raisins – 50 g.

Cooking method:

Make a puree from raw pumpkin, add egg, honey, dried apricots (raisins), orange pulp. Mix thoroughly using a blender.
Grind the oatmeal until it becomes flour, add it to the liquid mixture, and mix well again.
Place cookies on a baking sheet lined with parchment. Bake until done for about a quarter of an hour.

Eggless pumpkin cookies

Cooking time: 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 1650 kcal.
Purpose: for breakfast, lunch, afternoon snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Enjoy the full palette of aroma, taste and color of this delicacy, if you take into account some nuances. The first is the right choice of pumpkin; a nutmeg variety with bright orange pulp is suitable for baking. Another secret to getting a rich hue is adding turmeric, which will enhance the golden hue of the sweets. Pumpkin cookies without eggs will pleasantly surprise you with their variety of flavors if you add chocolate, nuts, raisins, cranberries, and candied fruits to the dough.

Ingredients:

pumpkin – 300 g;
flour – 300 g;
sugar – 150 g;
vegetable oil – 150 ml;
oatmeal – 1 cup;
baking powder – 2 tsp;
salt, turmeric, vanillin - a pinch each.

Cooking method:

Make pumpkin puree (simmer the pieces with water until soft, beat with a blender), fry the oatmeal in a dry frying pan.
Stir sugar, vegetable oil, pumpkin puree, beating until smooth.
Sift the flour and pour into a bowl with the liquid base along with the baking powder. Add vanillin, turmeric, oatmeal, mix again.
Add dried fruits, nuts or chocolate chips as the last ingredients, stir and roll into balls.
Place the dough on a baking sheet, but not tightly together. Leave to bake for 20 minutes.

Shortbread cookies with pumpkin

Cooking time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 1320 kcal.
Purpose: for breakfast, lunch, afternoon snack.
Cuisine: Russian.

This recipe has so many advantages that it’s impossible to list them all! The delicate, almost airy taste of the delicacy will conquer even gourmets, because the healthy “sunny” vegetable makes the baked goods unique. To get the pumpkin shortbread cookies to turn out soft, you will have to do a little fiddling, but not too difficult. Make puree from raw pumpkin, and to get a tasty homemade product, use sour cream with a high fat content.

Ingredients:

pumpkin (raw) – 200 g;
butter – 125 g;
sour cream (30%) – 2 tbsp. spoons;
egg – 1 pc.;
flour – 450 g;
sugar – 2 tbsp. l.;
baking powder – 1 tsp.

Cooking method:

Make a puree from raw vegetable pulp: place the pieces in a saucepan with water, simmer under the lid for about a quarter of an hour, mash until smooth.
Grind the egg with sugar, butter, add sour cream, mix the products thoroughly again.
Combine the resulting mass with the puree, add the sifted flour, add baking powder and knead the dough. Leave for one hour in a cool place.
Form into balls and bake for about half an hour.
Dust the pumpkin cookies while still hot with powdered sugar before serving.

Cookies with pumpkin and apples

Cooking time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 1360 kcal.
Purpose: for breakfast, lunch, afternoon snack.
Cuisine: Russian.
Difficulty of preparation: medium.

The option when a delicacy can combine the taste of a vegetable and a fruit looks tempting. Even fans of healthy eating will not resist the temptation to try pumpkin-apple cookies. If you want to pamper your child with something tasty and at the same time harmless delicacy, then this recipe has almost no competitors. Fast. with benefits for the body, creating an atmosphere of comfort in the home - these are other advantages of this recipe.

Ingredients:

pumpkin – 300 g;
apple (large) – 1 pc.
flour – 250 g;
sugar – 3 tbsp. spoons;
soda – 1 tsp;
olive oil – 1 tbsp. l.;
salt, ginger, cinnamon, vanilla sugar - a pinch each.

Cooking method:

Bake the apple and pumpkin pieces until soft in the oven, grind with a blender or mixer until pureed.
Add flour, sugar, spices, soda to the liquid mass, knead the dough.
Make balls, which should be slightly larger in size than a walnut, then flatten each piece a little, place it on a baking sheet for baking, and place it in the oven for a quarter of an hour.

Pumpkin carrot cookies

Cooking time: 60 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 1890 kcal.
Purpose: for breakfast, lunch, afternoon snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It’s more common to see the vegetable duo in borscht or stew, but why not experiment with dessert? This unusual sweetness will pleasantly surprise you with its harmony of taste, has beneficial properties, gives a feeling of fullness and is an excellent companion to coffee or tea. Making pumpkin and carrot cookies is not much more difficult than other baked goods, and takes a little more time because you need to puree.

Ingredients:

pumpkin (raw pulp) – 300g;
carrots (medium) – 2 pcs.;
flour – 450 g;
butter – 100 g;
sugar – 4 tbsp. l.;
soda – 1 tsp;
spices (cinnamon, nutmeg, ginger) - to taste.

Cooking method:

Grate carrots, pumpkin, simmer with water under the lid for a quarter of an hour until the vegetables become soft. Grind the mixture, add butter, soda, and beat well again.
Next, add sugar, spices, and sifted flour. Knead a soft dough, wrap in cling film, leave in the refrigerator for half an hour.
Then mold the cookies or cut them out using figures, bake in the oven until ready, placing them in it for 25 minutes.

Pumpkin cookies - the secrets of delicious baking

If you don’t know some of the nuances of the technology, then pumpkin cookies will disappoint with both their appearance and taste, and the following recommendations will help you avoid mistakes:

When kneading the dough, watch the consistency: it should not be liquid or tight.
If the recipe calls for butter, mash it with a fork rather than melt it.
The flour should be sifted, mixed with baking powder and added in portions.
You can even use frozen pumpkin pulp, but you will need to add a little more flour while kneading the dough.
You should not overcook the cookies in the oven if you want to get a golden crust. The color of the delicacy depends on the type of vegetable, spices, and the short duration of baking.

Video

Pumpkin cookies are different from the usual baked goods. It turns out soft, pleasant sunny color. You can add the main ingredient raw, but most often it is recommended to boil or bake it in advance.

This is a quick, simple and very flavorful option for making dessert. Give a dose of great mood to your family.

Make cookies for a tea party with loved ones or friends so that everyone gets their share of good mood.

Ingredients:

flour – 370 g;
pumpkin – 270 g pulp;
chicken egg – 1 pc.;
sugar – 210 g;
cinnamon – 0.5 teaspoon;
vanilla;
ginger – 0.2 teaspoon;
butter – 140 g butter;
nutmeg – 0.1 teaspoon;
baking powder - 0.5 teaspoon.

Preparation:

Cut the pumpkin pulp into pieces and boil in a small amount of water. Drain the remaining broth and turn the pumpkin into puree.
Add spices, mix, cool.
Add sugar to butter and beat. Spend eight minutes on this process.
Pour in the egg, beat again.
Mix with pumpkin, add sifted flour, add baking powder. Stir.
Grease the mold with oil.
Scoop out the dough with a spoon and place it on a baking sheet. Continue until there is no room left on the baking sheet.
Bake for half an hour at 185 degrees.

Preparing a shortbread treat

The baked goods turn out beautiful, crumbly and fragrant. Few people will understand that the sweetness is made from pumpkin; only a beautiful orange hue can give away the main product.

Ingredients:

sugar – 90 g;
cloves – 27 pcs.;
salt;
pumpkin puree – 75 g;
butter – 120 g;
flour – 320 g;
vanilla – 0.2 teaspoon;
turmeric – 0.5 teaspoon;
boiled yolk – 4 pcs.;
cinnamon – 0.5 teaspoon.

Preparation:

Preheat the oven (185 degrees).
Boil the pumpkin pulp and mash.
Chop the yolks and cut the butter.
Combine the ingredients and add sugar. Grind using a spoon.
Place the puree, mix, add flour, knead the dough. Add salt, sprinkle with spices, mix. Cool for half an hour.
Roll into balls and place on a baking sheet.
Using a knife, make stripes along the edge to make it look like a pumpkin.
Place a clove in the center to create a pumpkin tail.
Bake for half an hour.

With cottage cheese

Children will especially love pumpkin and cottage cheese cookies.

Pumpkin cookies with cottage cheese are a delicious and very bright pastry that has a beautiful appearance due to the orange hue of the main ingredient.

Ingredients:

soda – 1 teaspoon (slaked);
flour – 550 g;
pine nut;
egg – 2 pcs.;
pumpkin – 210 g;
sugar – 180 g;
cottage cheese – 110 g;
cinnamon – 0.5 teaspoon;
butter – 65 g.

Preparation:

Boil the pumpkin for 10-15 minutes, turn into puree, cool.
Pour sugar over eggs, successively add cottage cheese, butter, pumpkin. Mix.
Pour cinnamon into the flour, then soda, combine with the pumpkin mixture. Knead the dough.
Roll out, the thickness should be one centimeter.
Use a glass or cookie cutter to cut out circles.
Place the pieces on a greased baking sheet.
Bake at 180 degrees, the product should look golden brown.

Option for those on a diet

If you are watching your figure and want something sweet, use this simple recipe.

Ingredients:

yogurt - 0.5 cups;
pumpkin puree – 240 g;
sugar – 1 tbsp. spoon;
oatmeal – 150 g;
pumpkin seeds – 2 tbsp. spoons;
dried apricots – 7 pcs.;
wheat flour – 75 g;
salt;
spices;
baking powder - 1 teaspoon;
sesame – 2 tbsp. spoons.

Preparation:

Grind the pumpkin using a fine grater or blender, turbo mode.
Pour yogurt, sprinkle with sugar, add a little salt.
Fill with wheat flour, add seeds.
Chop the washed and dried dried apricots, add them to the mixture, and stir. Leave for half an hour.
Add baking powder, add oatmeal, sprinkle with spices and sesame seeds.
Preheat the oven to 180 degrees.
Wet your hands, make the dough, place it on a baking sheet.
Bake for half an hour.

Delicious oatmeal cookies with pumpkin

Thanks to the addition of an orange vegetable, the baked goods will become sweeter, take on a beautiful color, and most importantly, be healthy. The ideal temperature for cooking is 180 degrees.

The result will be not only tasty, but also healthy baked goods.

Ingredients:

flour – 100 g;
rolled oats – 55 g;
honey - 1 tbsp. spoon;
Sunflower oil – 3 tbsp. spoons;
pumpkin – 170 g;
baking powder - teaspoon;
salt;
vanilla.

Preparation:

Cut the orange fruit, place in water, boil until soft.
Heat the rolled oats in a frying pan for three minutes, grind using a blender. Combine with pumpkin.
Pour in honey, add baking powder and vanilla. Beat with a blender.
Add flour through a sieve and knead the dough.
Add salt, add oil, knead.
Grease a baking sheet with oil.
Roll into balls and place on a baking sheet.
Bake for 30 minutes.

Lenten baked goods without eggs

The dessert turns out incredibly aromatic and sunny, soft and airy in structure. The best solution for vegetarians and people observing fasting days.

Ingredients:

pumpkin – 260 g;
walnut – 0.5 cups;
flour – 310 g;
baking powder - 1 teaspoon;
sugar – 180 g;
raisins - glass;
cinnamon – 1 teaspoon;
banana – 55 g;
cloves – 0.2 teaspoon;
salt – 0.5 teaspoon;
ginger – 0.5 teaspoon;
vegetable oil – 120 g.

Preparation:

Boil water, add raisins, let sit for five minutes.
Grind nuts in any way. They should be pieces, not flour.
Cut the pumpkin into small pieces, boil, cool.
Cut the banana into slices and combine with the pumpkin. It is convenient to beat the ingredients with a blender.
Pour in butter, add sugar, beat. Sprinkle with spices, baking powder and salt, add flour, knead the dough.
Place nuts, add raisins.
The mass will be thick, but not dense.
Scoop the dough with a spoon and place on a baking sheet.
Preheat the oven to 180 degrees.
Bake for half an hour.

With chocolate drops

The beautifully decorated delicacy is soft and not very sweet. To prevent baked goods from sticking to the baking sheet, it should be coated with oil in advance. It is better to use an olive component; it will not spoil the taste of the dessert.

Incredibly light, soft, tender and very tasty aromatic cookies!

Ingredients:

sugar – 120 g;
salt – 0.2 teaspoon;
soda – 1 teaspoon (should be extinguished);
butter – 100 g;
pumpkin puree – 260 g;
flour – 310 g;
chocolate drops – 110 g;
egg – 1 pc.

Preparation:

Chop the butter, combine with flour, add sugar, grind. It should be crumbly.
Pour in the egg, add the puree, add slaked soda, drops of chocolate, stir.
Refrigerate for an hour.
Place the preparations on a baking sheet, use a small spoon to do this.
Bake until done. The color of the products should become golden.
Baking mode use 190 degrees.

With carrots

Everyone is accustomed to seeing a duet of vegetables in stews and appetizers, but if you experiment, then baking in this combination will be amazing. The dessert will delight you with its harmonious taste, saturate it with vitamins, and is perfect for tea drinking.

Ingredients:

soda – 1 teaspoon (quench);
pumpkin puree – 340 g;
ginger;
carrot puree – 240 g;
flour – 440 g;
nutmeg;
margarine – 90 g;
cinnamon;
sugar – 3 tbsp. spoons.

Preparation:

Mix both types of puree, cover with a lid, and simmer for a quarter of an hour.
Melt margarine until liquid, pour into puree.
Add sugar, add slaked soda, sprinkle with spices, beat.
Add flour, stir.
Cover with a bag and leave in the refrigerator for an hour.
Form the blanks in any way.
Place on a baking sheet.
Set the temperature to 180 degrees.
Bake until done. The surface of the products should become golden in color.

Pumpkin cookies, to some extent, act as dietary cookies, but at the same time very tasty.

Ingredients:

egg – 1 pc.;
pumpkin pulp – 130 g;
cinnamon;
margarine – 75 g;
sugar – 160 g;
flour – 410 g.

Preparation:

Pour sugar into a mixer bowl, pour in melted margarine, pour in the egg, and beat.
Add flour, mix.
Grind the pumpkin pulp on a fine grater, place in the dough, stir.
Form into balls and place on a baking sheet.
Bake. For dessert you will need half an hour of time and a setting of 185 g.

To prevent cookies from sticking to the baking sheet, you can use a silicone mat instead of butter.
If you are making a large batch of cookies, you can cook on two baking sheets. In this case, swap them halfway through cooking.
If you want more flavorful baked goods, grind the cinnamon and cloves yourself. Ready-made spices in powders lose their aroma during storage.
It is better to use small pumpkin; it has a richer and sweeter taste and contains less water.
To prevent the dessert from turning out bland, add more spices.
If you want to get a brighter color, it is better to bake the vegetable rather than boil it.
For preparation, you can use ready-made puree, which is sold in baby food jars. This pastry lasts for a long time and does not go stale.
If you like a slightly dry delicacy, do not take it out of the oven right away. Turn off the oven, turn the workpieces over and hold for another seven minutes.
To obtain a beautiful crust, coat the workpieces with yolk. You can use sweet water or strong brewed tea, the effect will be the same.
In most recipes, it is customary to use wheat flour, which can be replaced with oatmeal or rice in any recipe.
To make the oil easier to mix with food, you should take it out in advance and hold it on the table until it becomes soft. If you melt in the microwave, the cookies will be tough.
The products used for cooking must be at the same temperature.