Soft pumpkin chocolate cookies

These Soft pumpkin chocolate 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, 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 😛

Soft pumpkin chocolate cookies recipe

Pumpkin chocolate cookies

Ingredients (makes 12)

• 3/4 cup unsalted butter
• 1 egg
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup pumpkin puree
• 1 3/4 cup all purpose flour
• 1 teaspoons baking powder
• 1/4 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkins spice
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips

Instructions

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 1/3 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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