Wash the pumpkin, cut it, remove 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, unwrap it 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 the butter and sugar until smooth. 
Beat the egg into the butter mixture and beat with a mixer until it becomes fluffy and white.
It is better if the egg is at room temperature.
Lightly grind the oatmeal (not into flour) using a blender. Add them to the butter-egg mixture. 
Place the cooled pumpkin pulp in a blender bowl and puree. Add pumpkin puree to a bowl with other ingredients.
If you don't have pumpkin available, you can use pumpkin puree in baby food jars.
Add natural honey, salt, ground nutmeg, ground cinnamon, ground coriander to a cup with the ingredients, pour cognac. Using a mixer, beat well until the mixture has a homogeneous consistency.
You can also add chopped nuts, such as walnuts, if desired.
Sift the flour into an empty container, add baking powder and mix thoroughly. Add flour to remaining ingredients. 
With clean hands, knead a dough that is homogeneous in structure, heavy and thick, but quite sticky, directly in the cup. Let it sit for at least 30 minutes. 
Divide the prepared dough into equal parts of 40 grams each. Using wet hands, form each piece into a round shape. Place the formed gingerbread cookies on a baking sheet covered with baking parchment, at some distance from each other, since the gingerbread cookies will increase slightly in volume during baking.
Bake in a preheated oven at 180 degrees for about 40 minutes, until cooked and browned. Remove the finished baked goods from the oven and cool. 
Prepare sugar icing. 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 glaze. Let the glaze harden. 
Baked goods can also be simply sprinkled with powdered sugar or poured over melted white or milk chocolate.
Delicious honey gingerbreads are ready. Bon appetit!
Recommend to your friends:
I feel like Cinderella, but not because my hands are falling 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 an interesting one pumpkin gingerbread recipe. When I started processing it, my husband became wary and asked me, “What do I want to cook from the 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 cookies were baked. I’ll tell you frankly that it’s becoming very disappointing that no one in my family likes pumpkin except me.
Pumpkin gingerbread turned out delicious. Try cooking them and see for yourself
Pumpkin gingerbread. Recipe with photo. Pumpkin baked goods. Baking in the oven from yeast dough
Ingredients:
Pumpkin- 400 gr. (refined)
Butter - 150 gr.
Honey - 150 gr.
Sugar - 100 gr.
Vanilla sugar - 2 teaspoons
Ground cinnamon - 1 teaspoon (if you don't like cinnamon, don't add it). The finished gingerbread has a distinct cinnamon flavor.
Salt - 0.5 teaspoon
Soda - 1 teaspoon (quench in vinegar)
Flour - 450 gr.
Fresh yeast - 15 gr.
Vegetable oil - for lubricating hands and mold
How to make pumpkin gingerbread:
pumpkin cut into small pieces. Place it in a saucepan, add a little water and cook until soft with the lid closed.
Grind the cooked pumpkin in a blender
To make gingerbread cookies, we need 400-450 grams of pumpkin puree (if you get more, just eat the extra, like I did - it’s very tasty and healthy).
Grate butter into a deep bowl and add pumpkin puree.
Add other ingredients with spices: cinnamon, honey, sugar, vanilla sugar. Knead fresh yeast with your hands and add it to the pumpkin mixture.
Mix everything carefully with a mixer. Add salt and slaked soda. Gradually add flour and knead the dough. It turns out viscous and sticky.
Cover the cup with film and place in the refrigerator for 2 hours.
Then we take out the dough and form it into balls. To prevent the dough from sticking to your hands, first grease them with vegetable oil. Place the balls at some distance from each other on a baking sheet covered with parchment. And I was once again 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 grease anything, the bottom of the baked goods doesn’t burn, and it’s very easy to wash such a mat.
Preheat the oven to 160*C and set to bake the gingerbread cookies. Approximate baking time is 25-40 minutes. They took 25 minutes in my electric oven. The gingerbread cookies will be ready as soon as they brown a little and acquire a golden hue.
Take the finished gingerbread cookies out of the oven, cover with a napkin and let cool. If desired, you can sprinkle the top of the gingerbread with powdered sugar or pour in sugar syrup.
Look at the gingerbread cookies in the crack, how porous the gingerbread dough is
When baking, gingerbread cookies increase in volume, but mine spread a little. Then I decided to use silicone cupcake molds.
For the first time, I greased the molds with vegetable oil and filled them 2/3 with dough. When they were baked, I first let them cool a little, and then carefully took them out of the molds and sprinkled them with powdered sugar.
The gingerbread cookies in the molds were perfectly baked, they turned out soft, very beautiful and tasty, with a pleasant aroma of cinnamon.
Pumpkin is a very healthy vegetable. Unfortunately, many do not appreciate this. And if your family doesn’t really like first and second courses with pumpkin, then everyone will probably like baking. Homemade gingerbread cookies are so soft, fragrant, golden-orange - like the sun. At the same time, their taste is quite traditional, and few people would guess that there is pumpkin pulp in the dough. And, for example, you don’t have to tell the children that they made pumpkin gingerbread. Shall we bake?
What you need for pumpkin gingerbread:
- 400 g peeled pumpkin;
- 400 g flour;
- 12 g yeast (fresh);
- 120 g sugar;
- 120 g honey;
- 150 g butter;
- 1 tsp. baking soda;
- 1 tsp. vanillin;
- 0.5 tsp. cinnamon;
- vegetable oil.
How to make fragrant pumpkin gingerbread
- Place the diced pumpkin in a saucepan. 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.
- Then add butter to the hot pumpkin and use a masher to puree it. Mix in sugar and honey, vanillin, cinnamon, yeast kneaded by hand, and salt. Mix again, you can use a blender at this stage.
- Quench the baking soda with vinegar and stir into the dough. Then the flour is next: add and knead. At the end, 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.
- Before cutting the gingerbread dough, moisten your hands with vegetable oil. Use a tablespoon to scoop out lumps of dough and roll into balls. Place on parchment paper on top of a baking sheet, slightly flattening the pieces to give them a gingerbread shape.
- Bake at 185 degrees until orange-golden - about half an hour. Be careful not to burn.
- Take the finished treat out onto a plate and cover with a towel - in this position, let it cool completely.
- If desired, dust the pumpkin gingerbread with powdered sugar or sprinkle with syrup and sprinkle with sesame seeds.
Angela at mealtime!
