Soft Chewy Pumpkin Choc Chip Cookies
If you plan to drink any kind of tea or coffee this weekend, make these cookies!
If you don’t plan to have any warm drinks, have a cold drink and make these cookies!
If you only drink water, that’s okay. All I’m asking you to do is have some cookies first and wash it down with your drink of choice!
That’s all!
Prep Time: 40 mins
Cook/ Bake Time: 14 mins
Yields: 16 portions
Ingredients
1/2 cup (115g) melted butter
1/4 cup (50g) brown sugar
1/2 cup (100g) white sugar
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree (see note)*
1 & 1/2 cups (190g) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 &1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice (see note)**
1/2 cup (100g) dark chocolate chips
Instructions
In a medium bowl, whisk the melted butter and both sugars together until no longer lumpy. Add the vanilla and pumpkin and whisk until smooth.
In a separate large bowl, sieve all dry ingredients (flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice) and whisk together.
Pour the wet ingredients into the dry ingredients and mix together with a spatula into a soft dough.
Slowly fold in the chocolate chips.
Cover the dough in cling film and place in the refrigerator for minimum 30 minutes.
When the dough is ready to be brought out of the refrigerator, preheat oven to 175°C and line two large baking sheets with parchment paper or silicone baking mats.
Scoop the dough portions using an ice cream scoop and roll into smooth balls. Using the back of a spoon, slightly flatten the tops of the dough balls to enable them spread.
Bake in the preheated oven for 14 minutes or until the edges appear to be set. The cookies will appear squishy and soft in the center.
Let the cookies cool on the sheets for at least 10 minutes, and then transfer to a wire rack to cool further. The longer they cool, the better the texture.
Note/ Tips
The cookie dough can be refrigerated for up to 3 days but must be allowed to thaw to room temperature before scooping and baking.
*Homemade Pumpkin Puree: I typically make this in large quantities and save for soups, cakes, cookies or pasta so no real measurements here.
Wash some pumpkin flesh (I either cut it out myself or buy already prepared pumpkin flesh)
Cook in salted water until soft.
Drain all the water out in a sieve, return the pumpkin to the pot and mash until smooth.
Drain further or pat dry with a paper towel to let go of any excess moisture.
**Homemade Pumpkin Pie Spice: combine 1/4 teaspoon each of: ground nutmeg, ground allspice, ground cinnamon and ground cloves.
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