Honey gingerbread with pumpkin. Fragrant pumpkin gingerbread Pumpkin gingerbread recipes fast and tasty

Wash the pumpkin, cut it, take out the seeds and fibers, cut off several small slices of the required mass. Wrap the pumpkin slices in foil and bake in the oven at 180 degrees for 40-45 minutes.

Remove the baked orange beauty from the oven, unfold and let cool slightly. Using a spoon, remove the pulp from the crust, place in a cup and leave to cool further.


Pour the required amount of sugar into a cup and add butter. Using a mixer, beat butter and sugar until smooth.


Beat the egg into the butter mass and also beat with a mixer until an airy white mass.

It is better if the egg is at room temperature.

Grind oatmeal lightly (not into flour) using a blender. Add them to the butter-egg mass.


Place the cooled pumpkin pulp in a blender bowl and puree. Add the pumpkin puree to the bowl with the other ingredients.

If pumpkin is suddenly not available, you can use pumpkin puree in baby food jars.

Add natural honey, salt, ground nutmeg, ground cinnamon, ground coriander, pour cognac into a cup with ingredients. Using a mixer, beat well until a mass of a homogeneous consistency.

You can also add chopped nuts, such as walnuts, if you like.

Sift flour into a free container, add baking powder to it and mix thoroughly. Add flour to the rest of the ingredients.


With clean hands, knead a dough that is homogeneous in structure, heavy and thick, but rather sticky, right in the cup. Let it sit for at least 30 minutes.


Divide the prepared dough into equal parts of 40 grams each. With wet hands, shape each piece into a circle. Place the shaped gingerbread cookies on a baking sheet covered with baking parchment, at some distance from each other, as the gingerbread cookies will increase slightly during baking.

Bake in a preheated oven at 180 degrees for about 40 minutes, until cooked and browned. Remove the finished pastry from the oven and cool.

Prepare icing sugar. To do this, pour powdered sugar into a cup, pour in milk and beat well until smooth.

Cover the baked pumpkin gingerbread with the prepared icing. Let glaze dry.

Baking can also be simply sprinkled with powdered sugar or poured with melted white or milk chocolate.

Delicious honey cakes are ready. Bon appetit!

Recommend to friends:

I feel like Cinderella, but not because my hands fall off from work, but because of the pumpkin. This cheerful vegetable, instead of turning into a beautiful carriage and taking me to some ball, directs me to the stove.

Found interesting pumpkin gingerbread recipe. When I began to process it, my husband became alert and asked me "What do I want to cook from pumpkin." And when I answered “gingerbread”, he began to make terrible passes with his hands, expressed a note of protest to me and said, “I don’t like pumpkin.” The note of protest was rejected, and the gingerbread was baked. I will say frankly that it becomes very disappointing that, apart from me, in my family, no one likes pumpkin.

Pumpkin gingerbread turned out delicious. Try them out and see for yourself

Pumpkin gingerbread. Recipe with photo. Pumpkin pastry. Baking in the oven from yeast dough

Ingredients:

Pumpkin- 400 gr. (purified)

Butter - 150 gr.

Honey - 150 gr.

Sugar - 100 gr.

Vanilla sugar - 2 teaspoons

Ground cinnamon - 1 teaspoon (if you do not like cinnamon, do not add it). Cinnamon taste is clearly felt in ready-made gingerbread

Salt - 0.5 teaspoon

Soda - 1 teaspoon (quench in vinegar)

Flour - 450 gr.

Fresh yeast - 15 gr.

Vegetable oil - for lubricating hands and molds

How to cook gingerbread pumpkin:

pumpkin cut into small pieces. We spread it in a saucepan, pour a little water and set to cook until soft under a closed lid.

We grind the boiled pumpkin with a blender

To prepare gingerbread, we need 400-450 grams of pumpkin puree (if you get more, just eat the extra, as I did - very tasty and healthy).

Grate butter into a deep cup, add pumpkin puree

Add other ingredients with spices: cinnamon, honey, sugar, vanilla sugar. We knead fresh yeast with our hands and drive into the pumpkin mass.

Mix everything gently with a mixer. Add salt and slaked soda. Gradually add flour and knead the dough. It becomes viscous and sticky.

Cover the bowl with cling film and place in the refrigerator for 2 hours.

Then we take out the dough, form balls out of it. So that the dough does not stick to your hands, pre-lubricate them with vegetable oil. We lay out the balls at some distance from each other, on a baking sheet covered with parchment. And once again I was happy with my new purchase: I used a recently purchased silicone mat for baking. What a beauty, I’ll tell you - you don’t need to lubricate anything, the bottom of the baking doesn’t burn, and it’s very easy to wash such a rug.

Preheat the oven to 160 * C and set to bake gingerbread. Approximate baking time 25-40 minutes. They lasted 25 minutes in my electric oven. The gingerbread cookies will be ready as soon as they brown a little and acquire a golden hue.

We take out the finished gingerbread from the oven, cover with a napkin and let it cool. If desired, you can sprinkle the top of the gingerbread cookies with powdered sugar or pour sugar syrup.

Look at the gingerbread in the crack, what a porous dough the gingerbread turned out to be

When baking, the gingerbread increases in volume, but I have spread a little. Then I decided to use silicone molds for cupcakes.

I greased the molds for the first time with vegetable oil, filled them 2/3 with dough. When they were baked, I first let them cool a little, and then carefully removed them from the molds and sprinkled them with powdered sugar.

Gingerbread cookies in molds baked wonderfully, turned out soft, very beautiful and tasty, with a pleasant aroma of cinnamon.

Pumpkin is a very useful vegetable. Unfortunately, many do not appreciate it. And if your family is not very fond of first and second courses with pumpkin, then everyone will surely like baking. Homemade gingerbread is so soft, fragrant, golden-orange - like the sun. At the same time, their taste is quite traditional, and few people will guess about the presence of pumpkin pulp in the dough. And the fact that pumpkin gingerbread was prepared, for example, can not be said to children. Bake?

What you need for pumpkin gingerbread:

• 400 g of peeled pumpkin;
• 400 g flour;
• 12 g yeast (fresh);
• 120 g of sugar;
• 120 g of honey;
• 150 g butter;
• 1 tsp baking soda;
• 1 tsp vanillin;
• 0.5 tsp cinnamon;
• vegetable oil.

How to cook fragrant pumpkin gingerbread

1. Place the diced pumpkin in a bowl. Add a few tablespoons of water - just a little so that the pulp does not burn to the bottom of the dish. Simmer over low heat for 6 minutes.
2. Then add butter to the hot pumpkin and mash it with a crush. Mix sugar and honey, vanillin, cinnamon, yeast kneaded by hands, salt into it. Mix again, you can use a blender at this stage.
3. Quench the soda with vinegar and stir into the dough. Then the flour is next: add and knead. At the exit, the dough should be viscous and stick to your hands. Cover the bowl with it with a napkin and put it in the refrigerator for a couple of hours.
4. Before cutting the dough for gingerbread, moisten your hands with vegetable oil. Scoop out lumps of dough with a tablespoon and roll into balls. Lay on parchment on top of a baking sheet, flattening the products slightly to give them a gingerbread shape.
5. Bake at 185 degrees until golden brown, about half an hour. Take care not to burn.
6. Take out the finished treat on a dish and cover with a towel - in this position, let it cool completely.
7. If desired, crush the pumpkin gingerbread cookies with powdered sugar or pour over with syrup and sprinkle with sesame seeds.

Dinner Angel!