Galletas de almendra, cúrcuma y calabaza

Directions

1. Prepare the pumpkin puree: Chop the pumpkin and steam it for 15-20 minutes until soft. Mash it with a fork into a smooth puree and set it aside to cool down. Preheat the oven to 160°C.
2. Use the soft butter (softened in room temperature) which is ready to beat. Using a whisk, beat the butter until it is fluffy. Add sugar to it, and keep whisking it until sugar and butter combine well.
3. Add pumpkin puree and and whisk until the ingredients are well combined.
4. Add the wheat flour, almond flour, almond butter, turmeric, and baking powder into the mixture and combine all ingredients until they form a cookie dough.
5. Create separate small portions of the dough and roll them to form balls. Using a sharp knife make equal positioned cuts all around on the sides of every ball so they will resemble tiny pumpkins.
6. Separate one small portion of the dough. Mix it with cocoa powder to get brown dough. Divide the brown dough into tiny equal parts in a shape of stem. Stick it on top of each pumpkin cookie.
7. Place all of your small pumpkin cookies on a baking tray(covered with baking paper). Bake them for 20 minutes.
8. Remove the cookies from the oven, and set them aside to cool down before serving.