One thing that really excites me about autumn is being able to bring out the pumpkin spice.
We don’t ever use pumpkin spice in our everyday cooking / baking throughout the rest of the year so I do get very excited knowing that in autumn, I can start to make bakes with pumpkin in.
Pumpkin spice is defiantly up there with one of my favourite spices! To be fair, to make pumpkin spice it’s basically a mix of my favourite spices so that’s probably why I love it so much. It really does add the most amazing flavour to a bake.
But, one thing I’ve been wanting to try for ages but haven’t been able to find, is pumpkin purée. So, after scrolling through the internet for what felt like forever, I finally found pumpkin purée in Whole Foods online (https://www.buywholefoodsonline.co.uk/pumpkin-puree-bakeroo-425g.html), I was practically jumping for joy.
I’ve been SO damn excited to cook with both the pumpkin purée and spice that I decided today’s bake is going to contain them both. Because… why not? Pumpkin in sweet treats is just a dream. So let’s get into it:
Category: Sweet Treat
Prep Time: 15 Minutes
Refrigerating Time: 30 Minutes
Cook Time: 10-11 Minutes
Overall Time: 50 Minutes
Ingredients You Need:
- 115g Of Unsalted Butter
- 50g Of Light Brown Sugar
- 100g Of Granulated Sugar
- 188g Of Plain Flour
- 86g Of Pumpkin Purée, Blotted
- 1tsp Of Vanilla Extract
- 1/2tsp Of Baking Powder
- 2tsp Of Pumpkin Spice
- 90g Of Chocolate Chips
How To Make Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, in a small bowl, weigh out 86g of pumpkin purée and using a paper towel, blot the moisture out the purée. Once you’ve got as much moisture out the purée as possible, set the purée aside.
- Next, a medium sized bowl, whisk together the 115g of unsalted butter, 50g of light brown sugar and 100g of granulated sugar until no brown sugar lumps remain.
- Now, add in the 1tsp of vanilla extract and the blotted purée into the sugar mixture and whisk until smooth, then set aside.
- In a large bowl, whisk together the 188g of plain flour, 1/2tsp of baking powder and 2tsp of pumpkin spice.
- Pour the wet ingredients into the dry ingredients and using a large spoon, mix together the ingredients.
- Mix in the 90g of chocolate chips.
- The dough will be very soft at this point but don’t worry, wrap the bowl that the dough is in, in clingfilm and place in the fridge for 30 minutes.
- Whilst the dough is chilling, preheat the oven to 200C / 180C Fan / Gas Mark 6.
- Next, remove the dough from the fridge.
- Take smallish pieces of the dough and roll between your hands and place onto the lined baking tray. Continue to do this for each dough ball.
- Using the back of a spoon, slightly flatten the tops of the dough balls.
- Once the baking trays are filled, place the dough balls into the oven for around 10-11 minutes, until the edges appear set (TIP: the centre of the cookies will look very soft, it will harden as it cools down).
- When the cookies are baked, take out the oven and press in the tops of the cookies some extra chocolate chips.
- Finally, allow the cookies to cool on the tray for 5-10 minutes before transferring to a wire rack to cool further.
That’s your Pumpkin Chocolate Chip Cookies prepared, cooled, baked and ready for you to demolish!
If you’ve never tried pumpkin purée or pumpkin spice before, let today’s post be the nudge you need to try it! Honestly, these cookies are delicious.
Let me know if you get making these cookies yourself and if you do, what your thoughts were on them!
Sending you all tons of love and hugs as always,