2 cup + 2 tablespoons coconut flour,

1/2 cup pumpkin puree (steamed and mashed pumpkin)

1/3 cup sugar

85 g mascarpone cheese,

115 g softened butter,

1 teaspoon gingerbread spice,

1 teaspoon vanilla extract,

1/4 teaspoon salt

50g sunflower seeds

20g poppy seeds

Mix the butter with sugar and salt

Add mascarpone cheese, pumpkin puree, gingerbread spice and vanilla extract

Mix all together until smooth. Finally, add the coconut flour and seeds, mix everything thoroughly again.

Before baking, you can cool the cake in the refrigerator

Preheat the oven to 180 degrees

You can form them into any shape using piping bag

Flatten each ball and place it on a baking tray lined with baking paper

Bake for about 20-25 minutes, until the edges are lightly golden

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