Description
A unique fusion of spicy Sichuan mapo flavors and sweet pumpkin in a soft, savory cookie with a hint of maple sweetness.
Ingredients
Scale
For the Crust:
- 1 cup pumpkin puree
- 2 tbsp maple syrup
- 1/4 cup doubanjiang (fermented chili bean paste)
- 1 tsp Sichuan peppercorns, ground
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 cup vegetable oil
- 1/4 cup finely chopped scallions
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 cup firm tofu, crumbled
- 1/4 cup water
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix pumpkin puree, maple syrup, vegetable oil, doubanjiang, ground Sichuan peppercorns, garlic, and ginger until well combined.
- Gradually add flour and baking soda to the wet ingredients, stirring until a soft dough forms. Fold in crumbled tofu and scallions.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.