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)
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In a large bowl, mix the pumpkin with the butter until you have a smooth puree.
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Mix in the sugar and salt, then sieve in the flour and baking powder.
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Sprinkle the mixed spice over your dough, then the chocolate chips, and gently combine it all together.
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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.
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Place golf ball sized scoops well apart on a lined baking tray and then press down with the back of a spoon.
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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.
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Enjoy!
