A little autumnal twist on my regular gingerbread recipe: PUMPKIN! Added veg, who doesn't like that??
Roast the maple syrup covered pumpkin pieces for about 40 minutes on 180 Celsius. Then add them to the food processor.
Preheat oven to 180 Celcius. Line two baking trays with baking paper.
Also add the flour, the bicarbonate of soda and the butter. Give it a whizz, until they are combined well. Stir the sugar in.
Beat the add and mix it with 5 tablespoons of maple syrup. Add this mixture to the food processor along withe the ginger and the cinnamon. Work it with your food processor until the your smooth and soft dough is formed. Add some more flour if you find it too soft.
Roll the dough out to about half a cm to a cm thickness depending how you like your gingerbread.
Using a cookie cutter cut out the cookies and place them on the baking tray.
Bake them for 8 to 10 minutes if the shapes are small and 10 to 15 minutes if they are larger.
Let them cool before eating.