In case you haven’t noticed, the leaves have started falling from the trees and the mornings are turning distinctly chilly. Autumn is upon us and that means only one thing. It’s pumpkin season and it’s in full swing. This means you may well be inundated with pumpkin recipes over the next few weeks. Sorry in advance if you are a pumpkin hater but if like me and you love a bit of pumpkin spice then this recipe and the twelve hundred more currently circling my mind are for you!
I recently got to hang out with a group of dear friends on a rare day off. We spent the day brainstorming ideas for our respective businesses, hanging out drinking tea and eating cookies. These cookies in fact. They got a massive thumbs up from Gemma, Angel and Caro so here they are for you to bake too.
The gentle, warming autumnal flavours within these Country Pumpkin Cookies are perfect for the time of year. The pumpkin isn’t overpowering and the hit of the delicious 75% Tanzania dark chocolate buttons from Chococo take the edge off the sweetness. The finished article is soft. Remember these are cookies and not biscuits so if you want crunch then look elsewhere. The combination of the oats and pumpkin create something quite different altogether and all my guinea pigs have loved them. A bit of advice for you though. When preparing the pumpkin, grab yourself some kitchen towel and blot the pumpkin to remove some excess moisture. This will make for a better cookie. Nobody wants a soggy bottom now, do they?
What’s more these little Country Pumpkin Cookies would be a great bake for Halloween. Mix them up with a few choccie treats from Chococo like this fabulous Vegan Dark Chocolate Splatter Skull!
- 260g self raising flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon all spice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 120g rolled oats
- 230g unsalted butter, melted
- 3 Tablespoons maple syrup
- 150g dark brown sugar
- 100g granulated sugar
- 1 egg yolk
- 170g pumpkin puree
- 2 teaspoons vanilla extract
- 250g dark chocolate chips/buttons. I used Chococo 75% Tanzania
- Preheat oven to 180C. Line baking tray with parchment paper.
- Mix the flour, baking powder, cinnamon, all spice, nutmeg, salt, and oats together in a large bowl.
- Whisk the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, pumpkin, and vanilla extract together until combined. Pour the butter mixture into the dry ingredients and mix everything together until completely combined. Fold in the chocolate chips/buttons.
- With 2 dessert spoons, scoop out some mixture and use both spoons to create a round ball. Leave enough room for the cookies to spread a little. Flatten slightly. Bake for 13-15 minutes or until lightly browned on the sides but still soft in the centre.
- Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy with a cup of tea or coffee!
Disclaimer: I was lucky enough to have been gifted some delicious dark chocolate buttons from Chococo, Exeter. I was not paid for this post and all views are my own as always.
Photo credit Angel Wade Photography