About this recipe: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.
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
450g pumpkin puree
1 teaspoon vanilla extract
120g walnuts, chopped
350g plain chocolate chips
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Method Prep:15min › Cook:18min › Ready in:33min
Preheat oven to 190 C / Gas 5. Grease two baking trays.
Mix the flour, baking powder, bicarbonate of soda and pumpkin pie spice together in a mixing bowl.
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.
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.
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.