Pumpkin cookies

350 g flour

400 g pumpkin

150 g brown sugar

half a glass of seed oil

1 teaspoon salt

2 teaspoons cinnamon powder

1 tsp ginger powder

1 tsp shredded cloves

1 tsp nutmeg powder

1 tsp baking soda

1 sachet yeast for sweets

1 tsp natural vanilla or vanilla aroma

For icing:

icing sugar

a few spoonfuls of vegetable milk

Turn on the oven at 180°C.

Begin to mix the ingredients starting from the dry ones and then incorporating the pumpkin, previously boiled and reduced into mashed, and the oil.

Mix very well.

On a baking tray, covered with baking paper, form with a spoonful of the balls a little spaced. Bake for 16-18 minutes.

Bake and let cool.

Meanwhile make the icing by whispping the icing sugar with little vegetable milk.

When the cookies are cold, with a spoon quickly pass the zigzag glaze over the biscuits and let dry.