Mix the soft plant butter and both types of sugar in a bowl with the mixer for a long time.

Mix the flour, baking soda, salt, vanilla and cinnamon in a second bowl.

Now add the flour mixture to the butter-sugar mixture, add the pumpkin and, if necessary, some ginger and stir together. But be careful, only use very little ginger. Fresh ginger in particular is very intense. I used a pinch of ginger powder.

Finally fold in the nuts.

Now, depending on how big you want the cookies, shape a ball out of the dough and gently press it flat when placing it on the tray. (Note that they diverge a little!)

Now bake at 180 top and bottom heat for 10 minutes. They shouldn't turn brown, then they'll be nice and soft and pliable after cooling.

Take the cookies out after the baking time and let them cool down first. Then they evaporate and become a little flatter, like the original cookies that we know.