Pumpkin and milk chocolate soft cookies...

Yes, it's October, and yes it's yet another recipe with pumpkin! But when, if not now, one should embrace all that this amazing veg has to offer, than in October?! Baking with pumpkin puree fills the house with the scent of all those things spicy, comforting and very Autumnal indeed.

If I could, I would use pumpkin puree all year round, but then, I guess it would loose some of its magic, charm and uniqueness, that you're getting in October and November months. Most of us would think about pumpkin pie or a soup, but personally, I like baking with pumpkin puree like you would with carrots (for ex carrot cake). It was time for some cookies. Those cookies are quite unusual ones, they're soft rather than crunchy, like a tiny sponge cakes. You really need to use chocolate chips, being it milk, dark or even white chocolate, I'd say that without it, they will be quite bland and the texture won't be right either.

pumpkin and chocolate soft cookies

The below recipe comes from The Hummingbird Bakery cookbook "Life is sweet", but I've changed it slightly (less sugar in mine, less ground ginger and different chocolate used). Hope you'll try and make them!

How to make it...
- 150 g unsalted butter, soft
- 100 g caster sugar
- 100 soft light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 220 g tinned pumpkin puree
- 270 g plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 200 g milk chocolate chips

Preheat the oven to 175 C. Line 3 large baking trays with baking paper or something non-stick.
Using a mixer (either free standing or hand held) cream the butter with both sugars until light and fluffy (it will take you about 5 minutes). Beat in the egg, add the vanilla extract, pupkin puree and whisk on a lower speed, making sure everything is combined.
Add all the remaining dry ingredients, except for the chocolate chips, and beat slowly together. Finally fold in chocolate chips.
Measure tablespoon size batches of dough onto the baking trays, leaving at least 2 cm between them. Bake for 12-14 minutes, until browned round the edges but still soft inside. Cool completely on a wire rack before eating.


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