Pumpkin Cookies

Overview

Healthy food without oil.

Steam the pumpkin puree, wait for it to cool, add an egg and mix well.
Add a spoonful of brown sugar, four grams of yeast, and mix well.
Add an appropriate amount of flour and knead it into a ball. Add flour according to the amount of water in the pumpkin. (If you add more flour, you can add some white sugar. If there are less pumpkins and less flour, you don’t need to add white sugar.)
Use a rolling pin to roll the dough into a sheet about five centimeters thick.
Cut into small diamond shapes.
Cover with plastic wrap and let ferment until doubled in size.
Do not put any oil in the electric baking pan, just put the small diamond shape directly into it and cover it with the lid.
Bake until golden brown on both sides.