Pumpkin Dark Chocolate Cookies
HELLO FALL! Light that pumpkin candle, turn on the fireplace, and get ready to curl up and smile with THE perfect little cookie for the season. This take on a classic choc-chip cookie brings you warm pumpkin flavors and spice. The aroma alone leaves my mouth watering, and it tastes even better.Bon Appétit!
Ingredients
- 1 cup homemade pumpkin puree (simple recipe below OR you can use canned pumpkin puree)
- 1 1/2 cups flour
- 1/4 tsp salt
- 2 tsp pumpkin spice
- 3/4 tsp baking soda
- 8 tbsp unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups chopped dark chocolate
Instructions
Simple Homemade Pumpkin Puree
- Preheat oven to 375 degrees.
- Wash and dry the pumpkin (you can use a sugar pumpkin or pie pumpkin). Place it on a baking sheet covered with aluminum foil and roast for 45 to 60 minutes or until very soft. Poke with a fork to check for doneness. Remove it from the oven and cut the pumpkin in half. It should be very easy to cut at this stage. Remove the pumpkin seeds and fiber using a spoon. Then scrape the roasted flesh from the skin and place in a bowl. Mash the pumpkin using a potato masher or a fork to have a smooth consistency. The puree is ready to be used or stored in the fridge up to 4 days (2 to 3 months in the freezer).Note: If the pumpkin puree is watery at the time of using, put the puree in a pan and cook over low-medium heat by stirring continuously using a wooden spoon until all excess water is absorbed. Let it cool before using in the cookie recipe.
Cookies
- Line a baking tray with parchment paper and set aside.
- In a medium-sized bowl, whisk the flour, salt, pumpkin spices, and baking soda and set aside.
- In a large bowl, add the melted butter and the brown and white sugars and beat with an electric mixer (or you can whisk by hand) until well combined. Add the egg and vanilla extract and continue beating for one minute. Then, beat in the pumpkin puree until well combined. Add the flour mixture and mix until just combined. ( Do not over-mix at this stage). Fold in one cup of the chopped dark chocolate and gently combine using a spatula or wooden spoon. Cover the bowl and refrigerate for 15 to 30 minutes.
- In the meantime, preheat the oven to 350 degrees.
- Remove the dough mixture from the refrigerator and roll into small balls. Place on the baking sheet and gently flatten the top with your hand, sprinkle some chopped dark chocolate on each ball top.
- Bake for 15 minutes or until the edges get slightly golden. Remove from the oven and let them cool. Transfer to a wire rack to cool completely.
Notes
The pumpkin cookies will stay fresh for one week.
