Chocolate and Pumpkin Sponge Drops

    (54)
    33 min

    Deliciously soft and moist individual cookie-sized cakes. Pumpkin puree, eggs, flour, walnuts, chocolate chips, sugar and spices are mixed together to form a batter. The batter is then dropped onto greased baking trays and baked until golden. Serve as a snack, dessert or with a cup of tea or coffee.


    53 people made this

    Ingredients
    Makes: 24 drops

    • 280g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 1/2 teaspoons pumpkin pie spice
    • 225g unsalted butter, softened
    • 200g caster sugar
    • 2 eggs
    • 450g pumpkin puree
    • 1 teaspoon vanilla extract
    • 120g walnuts, chopped
    • 350g plain chocolate chips

    Method
    Prep:15min  ›  Cook:18min  ›  Ready in:33min 

    1. Preheat oven to 190 C / Gas 5. Grease two baking trays.
    2. Mix the flour, baking powder, bicarbonate of soda and pumpkin pie spice together in a mixing bowl.
    3. Beat the butter and sugar together in a second mixing bowl until light and fluffy. Beat in the eggs, one at a time, until smooth and well blended. Mix in the pumpkin puree and vanilla extract until smooth. Gradually add the flour mixture, stirring to make a smooth batter. Stir in the walnuts and chocolate chips. Drop by tablespoon-sized spoonfuls on prepared baking trays.
    4. Bake in preheated oven until edges are golden, 18 to 20 minutes. Cool briefly on the baking trays before transferring to wire racks to cool completely.

    Ingredients

    Pumpkin puree can be purchased online.

    Pumpkin pie spice can be made by blending together 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon of ground allspice or ground cloves. This will make 2 teaspoons.

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    Reviews & ratings
    Average global rating:
    (54)

    Reviews in English (49)

    by
    67

    This is the recipe I have been searching for - the one with butter and lots of pumpkin - thank you so much Crystal!! One tip - I used a large disher (scoop) and put them on the tray, then I slammed the tray down on the table a couple of times and it flattened them out perfectly. I got that tip from another baker and it's a great one! You want perfect Chocolate Chip Pumpkin cookies, this is the recipe!  -  18 May 2008  (Review from Allrecipes US | Canada)

    by
    38

    Nice cookie for a change of pace. I just added a few shakes of cinnamon in place of the pie spice mix. The dough is soft so dont be worried. Yummy!!  -  01 Feb 2008  (Review from Allrecipes US | Canada)

    by
    37

    Nice flavor. The whole family liked them. I did use a combination of whole wheat and white flour and no one noticed. I only made a half batch as I didn't want to waste chocolate chips if we didn't like the cookies. Next time I'll make the full batch or even a double batch!  -  21 Jul 2008  (Review from Allrecipes US | Canada)

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