Soft Pumpkin Spice Cookies with Glaze

Peel the pumpkin and cut it into small cubes. Boil for 12–15 minutes, until a fork slides in easily. Drain and mash with a fork, then measure out 150 g of pumpkin purée. Finely chop 60 g of walnuts.

In one bowl, whisk 220 g of flour, 1 tsp of baking powder, ½ tsp of baking soda, 1½ tsp of cinnamon, ½ tsp of ginger, ¼ tsp of nutmeg and ½ tsp of salt.

In another bowl, whisk 160 g of brown sugar, 70 g of oil, the egg, 150 g of pumpkin purée and 1 tsp of vanilla extract.

Add the dry ingredients to the wet and mix gently until combined. Fold in the walnuts.

Scoop the dough onto a baking sheet lined with parchment paper, leaving space between the cookies. Bake at 180°C (350°F) for 11–13 minutes. Let them cool completely.

Mix 1 tbsp of milk with 100 g of powdered sugar until smooth. Drizzle over the cooled cookies in thin lines.