A soft, delicious Italian Ciambellone, perfect for the fall season when the pumpkins are ripe and plenty.
This Italian Ciambellone is made with creamy pumpkin pulp, not fibrous and quite sweet. Add Amaretti cookies and Chocolate chips and you make a simple recipe yet delicious, without butter nor milk. Soft, fragrant and delicious!
Cut the pumpkin into cubes. Bake them in a preheated oven at 180° (350F) for 15 minutes. Then mash it with the tines of a fork until you get a smooth puree and let it cool.
Whisk the eggs with the brown sugar for about 5 minutes. When the sugar has melted and the eggs are very frothy, without stopping the mixer, add the oil, pouring it slowly.
Add orange zest, chopped Amaretti, pumpkin puree, flour, baking powder and dark chocolate chips as the last ingredient without stopping the mixer.