Autumn is basically the season of pumpkin and baking spices – who am I to disagree? That’s why I’m sharing my take on a batch of pumpkin spice cookies that actually contain pumpkin puree.
I love the autumn period, the weather is getting colder, the multitude of different coloured leaves falling all over the place and the darker evenings – all which call for the perfect treat and these cookies are exactly what are needed.
These cookies have the perfect consistency – crispier edges and a softer centre, don’t say cookies should be any other way! Perfectly spiced with an array of spices and pumpkin puree to add a little tenderness – these will go down a treat.
Why don’t you make a batch soon? You won’t regret it!
Anyway, let’s get started, shall we?
125g granulated sugar.
225g light brown sugar.
50g pumpkin puree.
1 tsp vanilla extract.
400g plain flour.
1 tsp baking powder.
1 tsp ground cinnamon.
1/2 tsp ground ginger.
1/4 tsp nutmeg, grated.
1/8 tsp ground cloves.
pinch of salt.
200-250g milk chocolate chips.
Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients, line your baking trays with parchment paper and get ay equipment you may need, such as a stand mixer (with a beater attachment), spatula and ice cream/cookie scoop.
To get started on the cookie dough, take a mixing bowl and place in the butter, granulated sugar and light brown sugar. Then beat them all together until they are well combined. – the mixture should be lighter and fluffier.
Once you’ve achieved that consistency, you can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.
Then add the eggs, one at a time, beating well in-between each addition – you will notice the consistency change as you add the egg and pumpkin puree, this is completely normal and you shouldn’t worry about it too much, unless the mixture has scrambled (which it shouldn’t do).
Then go ahead and give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.
Now add in the plain flour, baking powder, salt and baking spices, passing them through a sieve first, just to remove any lumps that may be in the dry mix. You can then add in the chocolate chips.
Incorporate the dry ingredients and chocolate chips into the mixture, you can do this by hand or with a stand mixer – whichever you prefer.
As the dough doesn’t need chilling, you can process it straight away. Take your scoop and scoop up a generous amount of the cookie dough, ensuring its’s level with the scoop -placing it straight onto the baking tray.
When you place the cookies onto the baking trays, allow them to have space around them as they do grow and expand while baking and you ideally don’t want them to batch together.
Once you have your trays filled, you can go ahead and place them into your preheated oven and bake for 18-22 minutes. I recommend checking them at 18 minutes but they may need more time.
Straight from the oven, top with additional chocolate chips, this is optional but who doesn’t want more chocolate?
Although it may be tempting to eat these straight from the oven, allow them to cool to the stage where you can pick them up at least. They are best enjoyed warm or at least reheated!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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