Soft Ginger Pumpkin Cookies

little bites of cosiness
icon 20 min
soft ginger pumpkin cookies © foodspring
author image
By Izy Hossack

These soft pumpkin cookies are really just like bite-sized cakes! A simple batter with pumpkin puree and vanilla whey bakes up into small fluffy circles, flavoured with ground ginger for a gingerbread-like flavour.

Ingredients

20 Persons

  • 120 g
    pumpkin puree
  • 2 medium
    eggs
  • 0.5 tsp
    ground ginger
  • 0.5 tsp
    ground cinnamon
  • 30 g
    ground almonds
  • 0.5 tsp
    baking powder
  • 30 g
    Whey Protein Vanilla
  • 1 tbsp
    icing sugar (optional)

Preparation

  • 1

    Preheat the oven to 180C fan.

  • 2

    Whisk all the ingredients, except the icing sugar, in a medium bowl to get a batter.

  • 3

    Pour level tablespoons of the batter onto a lined baking tray to form small puddles. Bake for 4-6 minutes, until the edges are set but the middles feel a bit soft still.

  • 4

    Allow to cool completely. Before serving, dust with the icing sugar (if using) and eat!

  • 1
    Enjoy!
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Recipe Overview

Goal
shape
Total time
20 min
Difficulty
easy

Nutritional value, per portion

Protein
2g
Carbs
1g
Fat
1g
Calories
26 kcal