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?
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?
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 😛
- 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
- Cream the sugar, and butter together in a large bowl with an electric mixer until combined. Add in the egg, vanilla and pumpkin puree.
- In a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon and pumpkin spice together.
- 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.
- Stir in the chocolate chips.
- Refrigerate the dough for 30 minutes - 1 hour to allow it to firm up. Preheat the oven to 350F.
- Using a spoon, drop 12 golf ball sized pieces of dough onto a lined baking sheet.
- Bake at 350F for 10 - 12 minutes or until cookies are just golden brown on the bottom. Set aside and allow them to cool.
- 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.