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Pumpkin Soft Cookies

Custo $8.5, economizar $5

Fonte: Recommended by CookPal

  • 90 Min
  • 12 Porções
  • $8.5

INGREDIENTES

  • Pumpkin Dough

    • 70g silken tofu
    • 🧂 30g sugar
    • 2 tbsp salad oil (24g)
    • 🎃 200g pumpkin
    • 🌾 100g all-purpose flour

  • Cocoa Dough

    • 70g silken tofu
    • 🧂 30g sugar
    • 2 tbsp salad oil (24g)
    • 🌾 100g all-purpose flour
    • 🍫 2 tbsp pure cocoa powder

  • Toppings

    • 🎃 12 pumpkin seeds
    • 1 chocolate pen

PASSOS

1

Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.

2

Prepare the pumpkin by removing seeds and skin, cutting into small pieces, and microwaving for 4 minutes at 600W. Mash until smooth.

3

Wrap tofu in kitchen paper and pat dry. Divide into two portions.

4

For the pumpkin dough, mix all 'Pumpkin Dough' ingredients in a plastic bag until combined. Divide into 12 portions and roll into balls.

5

For the cocoa dough, mix all 'Cocoa Dough' ingredients in a separate plastic bag until combined. Divide into 12 portions and roll into balls.

6

Flatten each pumpkin dough ball to about 6cm in diameter, place a cocoa dough ball on top, and wrap to form a pumpkin shape. Use a spoon handle to create grooves. Repeat for all 12 cookies.

7

Place cookies on the prepared baking tray and bake at 160°C (320°F) for 25 minutes.

8

Once cooled, attach pumpkin seeds and decorate with the chocolate pen.

NUTRIENTES

Por 1 Porção

🔥

120

Calorias

  • 3g
    Proteína
  • 18g
    Carboidratos
  • 4g
    Gorduras

💡 Dicas

Use fresh pumpkin for better flavor and texture.Silken tofu adds moisture and softness to the cookies.Decorate creatively to make them suitable for gifts or parties.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.