Cookies
These mole-inspired Mexican cookies combine cocoa, cinnamon, and ground chili, with leftover pumpkin puree keeping them moist. The reduced-sugar dough makes this a snack suitable for people with diabetes.
Beat the pumpkin puree with the egg, brown sugar, and cooking oil.
Sift the flour with the cocoa, cinnamon, ground chili, baking powder, and salt. Gradually add it to the wet mixture to form a soft dough.
Shape the dough into small balls and arrange them with space between them on a parchment-lined baking pan. Bake for 15 minutes in an oven preheated to 175°C / 345°F, until the edges are slightly firm.
Add the ground chili a little at a time and taste as you go; too much can make the cookies unpleasantly hot. Do not extend the baking time, or the cookies may dry out and become hard. Contains gluten (flour) and eggs.
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