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Soft pumpkin chocolate cookies

October 30, 2015

These soft pumpkin cookies have a cake-like texture and are absolute pillows of joy.

As an added fun twist, they’re studded with dark chocolate chips just to add a bit of glam and decadence. Plus who doesn’t love chocolate?

Pumpkin chocolate cookies

Hello lovely bakers, hope you’re all doing well and all ready for your many Autumn festivities.

This year, I feel like I am totally late to the pumpkin party because these were my first pumpkin creations of the season! I know I surprised myself too when I realized that I’m only starting when the season’s practically over but better late than never right?

Pumpkin chocolate cookies

Lucky for me, American Thanksgiving is still coming up so I still have lots of time to catch up on my pumpkin bakes. Not that there ever needs to be a reason to use pumpkin but with Canadian Thanksgiving over and done with (unfortunately), pumpkin is slowly fading out on this side of North America. 🙁

I made pumpkin cookies (recipe here), last year as well and those ones are more on the chewy side. This year I wanted to make something new so I decided to go with making soft pumpkin cookies instead and since I’ve rediscovered my love of dark chocolate….I decided to toss in a handful (okay it was more like five) of chocolate chips in there too 😛

Pumpkin chocolat echip cookies

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This post was created for Fiesta Friday, and What’s cooking Wednesday a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!

Pumpkin chocolate cookies
 
These soft pumpkin cookies have a cake-like texture and are absolute pillows of joy. As an added fun twist, they're studded with dark chocolate chips just to add a bit of glam and decadence. Plus who doesn't love chocolate?
: Cookies
Yield: 12
Ingredients
  • ¾ cup unsalted butter
  • 1 egg
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • ¾ cup pumpkin puree
  • 1¾ cup all purpose flour
  • 1 teaspoons baking powder
  • ¼ teaspoons baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon pumpkins spice
  • ¼ teaspoon salt
  • ¾ cup dark chocolate chips
Method
  1. Cream the sugar, and butter together in a large bowl with an electric mixer until combined. Add in the egg, vanilla and pumpkin puree.
  2. In a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon and pumpkin spice together.
  3. Add the sifted flour mixture into the large bowl ⅓ at a time making sure that you mix everything together with your electric mixer on low speed in between each addition. You will need to use a mixer for this step because your dough will become very thick and moist.
  4. Stir in the chocolate chips.
  5. Refrigerate the dough for 30 minutes - 1 hour to allow it to firm up. Preheat the oven to 350F.
  6. Using a spoon, drop 12 golf ball sized pieces of dough onto a lined baking sheet.
  7. Bake at 350F for 10 - 12 minutes or until cookies are just golden brown on the bottom. Set aside and allow them to cool.
  8. Transfer the melted chocolate into a piping bag and drizzle the chocolate on top of the cookies. Have fun with it and create designs if you like.
Notes
Cookies are best consumed within a week when they are stored in an airtight container at room temperature
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  1. So glad you have a food blog! Found your Instagram on the #realrecovery hashtag and it makes me so happy to read your blog and all the delicious food I’m going to make to keep my body filled with nutrients!!!

    1. Thank you so much for saying such kind words Davan. It really means a lot to me and motivates me to keep going! Stay strong! <3

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