Ingredients (for 30 cookies):

• 500g pumpkin (note that 500g unpeeled raw pumpkin makes up to 250g strained puree

• 1 egg
• 250g flour
• 200g unsalted butter
• 150g brown cane sugar
• 80g walnut pieces
• 3 to 4 tsp ground cinnamon
• 3 to 4 tsp vanilla essence or 2 vanilla pods
• 2 tsp baking powder
• 2 tsp of Guenard 100% Virgin French Walnut oil
• Pinch of salt

Préparation :

For the pumpkin puree:

Peel the pumpkin, then cut into small cubes. Steam cook for about 20 minutes, until soft and tender.

Blend the pumpkin pieces into a puree, then strain using a muslin cloth or strainer.

For the biscuits:

Melt the butter and mix with the sugar until smooth.

Add the egg and pumpkin puree and mix well.

Roughly chop the walnut pieces and chocolate, and add to the mixture with the vanilla essence or scraped seeds, ground cinnamon and salt. Add 2 teaspoons of walnut oil for extra flavor and mix well.

In a separate bowl, mix the teaspoon of baking powder with the flour and add to the other mixture.

Preheat your oven to 190°C, on fan bake if possible.

Line a rectangular sheet pan with greaseproof paper and use a tablespoon to place small rounds of dough (approx 0.5 cm thick) on the tray. Make sure you leave enough space between each round.

Bake the pumpkin cookies for 15 minutes. They may remain slightly soft, but they will harden as they cool.

Enjoy!