How to make
Oven 360°F (180°C);
A flat tray covered with baking paper.
The pumpkin is steam boiled so that it does not absorb water or roasted in an oven. Blend with a blender until a puree is obtained. Leave it aside.
The flour is mixed with the baking powder, salt and soda. Leave it aside.
The eggs are beaten with the sugar until white. Add the oil in a thin stream to them while continuously beating with a mixer on low speed, then the pumpkin puree and mix briefly. Finally, add the flour, baking powder, all the spices and mix again until a homogeneous mixture is obtained.
Using a teaspoon, scoop out the mixture and form round, not very large balls at a distance in the baking tray. Shaping them is a little difficult, you have to be a little patient, because you can't expect a completely perfect ball from the mixture, it is more like a sponge cake dough. Smooth them out as much as possible with the spoon. For convenience, I slightly moistened the spoon, and thus smoothing them becomes better.
The pumpkin cookies are baked at 360°F (180°C) for about 8 to 10 minutes. Take them out, leave them in the tray for 5-7 minutes and then cool them completely on a wire rack.
Stir the cream ingredients with a spatula. They are stuck together two by two with cream.
They can optionally be dipped lightly with colored pearls and drizzled with melted chocolate using a fork.
These cookies are addictive, they taste wonderful and have a nice crust and a soft core.
Marmalade of choice, beaten with butter can be used or with cream cheese as given in the recipe or fine cottage cheese may also be used. If cottage cheese is used and it is a little grainier, it is best to pass it through a strainer.
I have also added caramel Dulce to the cream because I had it at the moment, but this is optional and can be skipped.
I drizzled them with a little melted chocolate.
