Chocolate & Pumpkin Cookies!
If there is a way to encourage you to eat your pumpkin, then adding chocolate has to be one of the best ways! Would you agree? This recipe was created after I tried very hard to convince someone that painting or stickering, rather than carving a pumpkin is the new way to go! Chocolate is the answer to elevating many an ingredient and it pairs so well with pumpkin! These are intended to be easy to quickly throw together and of course, you can add as much chocolate as you wish!
The cookie recipe
The ingredients are a bit different to your usual cookie recipes, because of course, you need pumpkin! You can use regular pumpkin from an orange jack-o-lantern type pumpkin, or the flesh from white, green, yellow, smooth, witchy (knobbly & gnarled), large, small, round, long or otherwise pumpkins or squashes! Basically, this is an all inclusive recipe, all of which will give delicious results with slight changes in taste depending on what you use! Other ingredients are pretty standard – butter, flour, sugar and some spice (which you can omit if you wish but it does give a great flavour). You can use any chocolate – white, dark, plain, flavoured, even a nutty chocolate would work. Chips, chunks or a chopped up bar all work great!
Use up your pumpkin in these delicious pumpkin cookies
- 100 g pumpkin/squash (cooked, strained, mashed and cooled)
- 100 g butter
- 100 g sugar (granulated or caster)
- pinch of salt
- 200 g plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon mixed spice (or sub a mix of cinnamon & nutmeg)
- 100 g (or a few more) chocolate chips/chunks (milk, white, dark or a mixture)
-
In a large bowl, mix the pumpkin with the butter until you have a smooth puree.
-
Mix in the sugar and salt, then sieve in the flour and baking powder.
-
Sprinkle the mixed spice over your dough, then the chocolate chips, and gently combine it all together.
-
Check the consistency of the dough (this will depend on the moisture content of your pumpkin – baked pumpkin has less moisture than boiled for example). You want a soft to firm dough which you can scoop with a spoon or ice-cream scoop.
-
Place golf ball sized scoops well apart on a lined baking tray and then press down with the back of a spoon.
-
Bake at gas mark 4 (350f /180c) for 15-20 minutes. The cookies should spread slightly and start browning around the edges. Remove from the oven and allow to cool on the tray for about 10 minutes (they will be very soft whilst warm). Transfer to a cooling rack and allow to cool completely.
-
Enjoy!
More Pumpkin Recipes
I already have several pumpkin recipes on here – if you missed last weeks round up, check it out, then have a look at these pumpkin pancakes or try making a pumpkin nut loaf.
What do I need?
Here are a few items you may like for this season! I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
Serve your pumpkin cookies with a delicious cup of hot chocolate, or a pumpkin spiced latte!
Storing
These can be stored on the worktop either in an airtight container, or just loosely covered. You can freeze your cookies (if you can resist eating them all) for up to 3 months – just make sure to label and date them.
Sharing
These are great for sharing over the Autumn season.
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
