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It's pumpkin season and that means I am awash in orange. If only I had more time in a day and more energy, I would be making everything with pumpkin. But no reason to despair, because any pumpkin I don't use fresh, I bake and mash and save in portions in the freezer so I have pumpkin purée for a good many months to add to my dishes. In addition, I save and
roast my pumpkin seeds for a very special treat that can only be enjoyed during pumpkin season.
Pumpkin is not only delicious when served up as part of a savory meal, but wonderful in baked goods too. I decided to satisfy a craving for chocolate cookies and so these pumpkin chocolate chunk cookies were born. This is a fine way to use up some extra pumpkin purée. Soft and chewy, as a chocolate cookie should be, but with the additional flavor and fragrance of pumpkin and pumpkin pie spices, they make for a delightful treat anytime of day, including breakfast.
 Pumpkin Chocolate Chunk Cookies |
Recipe by Lisa Turner
Published on November 5, 2018
Soft and buttery chocolate chunk cookies cooked with pumpkin and fragrant pumpkin pie spices
Preparation: 15 minutes
Cooking time: 12 to 14 minutes
 Print this recipe
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/4 cup white sugar
- 1/2 cup coconut or brown sugar
- 1/4 cup unspiced and unsweetened pumpkin purée
- 1 teaspoon vanilla extract
- 1 1/2 cups light spelt or all-purpose flour
- 1 teaspoon pumpkin pie spice (I used a combination of ground cardamon, nutmeg, ginger and cloves)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup dark chocolate, broken into small pieces, or dark chocolate chips
- 1/4 cup dried cherries, chopped (optional)
Instructions:
Line a baking sheet with parchment paper and preheat an oven to 350°F. In a large bowl, beat together the butter and sugars with a hand mixer until light and fluffy. Add the pumpkin purée and vanilla and beat for another minute. Now add the flour, spices, baking soda and salt. Using a wooden spoon, mix until just combined. Fold in the chocolate and dried cherries and let sit for about 15 minutes. Using clean hands, roll the dough in small 1-inch balls and transfer to the prepared baking sheet. Gently flatten each ball with your fingers. Bake in the preheated oven for 12 to 14 minutes until the bottoms of the cookies are a light golden brown. Let sit on the baking sheet for about 5 minutes and then gently transfer to a wire cooling rack. Let cool completely before storing any remaining cookies in an air-tight container.
Makes 15 cookies |
Other cookies to enjoy from Lisa's Vegetarian Kitchen:
Flourless and Egg-Free Peanut Butter CookiesCayenne Peanut Butter CookiesPeanut Butter Cookie Dough BitesPeanut Butter Chocolate Chunk Teff CookiesOn the top of the reading stack:
Warlight: A novel by Michael Ondaatje
Audio Accompaniment:
Marsen Jules - Inner_Spaces #6. Live in Italy, Feb 2018.
