Pumpkin Gingerbread Recipe
It’s Halloween. Although it’s not our holiday, but I just wanted to bake something in the morning for tea with pumpkin. And here is the result – amazing, bright, fragrant gingerbread.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Peel the pumpkin, cut into small pieces and send it to the microwave for 3 minutes. My power is 800 watts.
  2. Add to the pumpkin oil at room temperature and whisk everything in a puree blender.
  3. Add egg, sugar, salt, honey and spices. I have a mixture of spices for mulled wine. Mix everything with a blender. If the pumpkin is sweet, then put less sugar. I didn’t add sugar at all.
  4. Add flour and baking powder.
  5. Mix everything together. You should get a soft sticky dough.
  6. Cover the baking sheet with baking paper. Moisten a spoon in water and put the dough on a baking sheet. Next, lightly level the tops of the blanks with a wet spoon and sprinkle with sesame seeds. I have 14 pieces.
  7. Place the baking sheet in a preheated 180 degree oven, bake until ready for 30 minutes, focusing on your oven.
  8. Have a nice autumn tea party!!!
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