Pumpkin shortbreads * without yeast, prepared on baking powder. An idea for a quick, dry snack, breakfast or afternoon tea. After baking, they are crisp on the outside and slightly soft on the inside. They taste good when spread with butter, goat cheese or cranberry jam.

Pumpkin purée can be prepared the day before, some frozen and some left in the refrigerator for 2-3 days to use them for rolls, baguettes, soups or other pumpkin dishes.

Cut the pumpkin in half, remove the seeds together with the fibrous flesh. we cut into small pieces. Place them on a baking sheet lined with baking paper with the skin side down and bake for about 40 minutes at 200 ° C, until tender. After cooling, separate the flesh from the skin and mix until smooth. Pumpkin purée can be poured and frozen.


125 g pumpkin purée

2 tablespoons of olive oil

50 g ricotta

2 eggs

200 g wheat flour

50 g of cornmeal

2 teaspoons of baking powder

50 g dried cranberries

50 g of hard goat's cheese

a pinch of salt


Mash the pumpkin purée with a fork with the oil, ricotta and eggs. Add wheat and corn flour and baking powder, season with a pinch of salt.
Knead a smooth dough. Add dried cranberries and hard goat cheese diced into small cubes and knead lightly. and bake for about 25 minutes until light browning.
Enjoy your meal!

* Recipe taken from the magazine Kuchnia 11/2017

also check

Pumpkin spelled buns


Wheat rolls prepared with the salt-yeast method


Pumpkin baguettes with turmeric in a poolish sponge


Bagels with honey and sesame



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