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Pumpkin gingerbread

What is a must at Christmas time? That's right, delicious gingerbread. The pumpkin dough makes our gingerbread particularly soft and moist.

90 min

Ingredients (for 4 portions)

500 g
pumpkin, e.g. hokkaido, butternut
150 g
ground hazelnuts
150 g
LEIMER Breadcrumbs, alternatively: LEIMER spelt breadcrumbs, LEIMER wholemeal breadcrumbs
200 g
50 g
Candied orange peel
50 g
Candied lemon peel
200 g
0.5 g
packet of gingerbread spice
0.5 g
packet of baking powder
0.5 tsp
0.5 tsp
3 tsp
round baking wafers (Ø 50mm)
powdered sugar
Discover now:


  • Peel the pumpkin, remove the seeds, cut into pieces and cook covered with water until soft.
  • Meanwhile, mix the hazelnuts and breadcrumbs, fry in a pan without fat until golden brown, transfer to a bowl and leave to cool.
  • Drain the pumpkin through a sieve, puree finely and also leave to cool.
  • Mix the candied orange peel, candied lemon peel and flour and chop in a blender. Add to the nut and breadcrumbs mixture together with the sugar, gingerbread spice, baking powder and cinnamon and mix well.
  • Mix the pumpkin flesh, nut and spice mixture and eggs together well until a smooth dough forms (the dough should not be too firm and should be easy to shape). If the dough is too firm, add a little milk.
  • Preheat the oven to 180°C top/bottom heat.
  • Spread the wafers on a baking tray. Using a tablespoon, cut off pieces weighing approx. 30g from the mixture and roll into balls with moistened hands. Place the balls on the wafers and press flat with damp fingers (the wafers should be almost covered). Bake the gingerbread on the middle shelf for approx. 15-20 minutes.
  • Leave the finished gingerbread to cool on a wire rack. Mix an icing with powdered sugar, coat the gingerbread with icing and leave to dry.
  • To keep the gingerbread fresh for a long time, store in a tin in a cool, dry place.