Pumpkin chocolate chunk cookies

    These soft cookies have pumpkin puree added which makes them especially moist and gives them a vibrant colour. Use tinned pumpkin puree or your own homemade puree for this recipe.

    1 person made this

    Makes: 24 biscuits

    • 230g butter, softened
    • 200g caster sugar
    • 150g light brown soft sugar
    • 2 large eggs
    • 250g pumpkin puree
    • 1 teaspoon vanilla extract
    • 375g plain flour
    • 2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 350g roughly chopped milk chocolate

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
    2. In a bowl beat butter with an electric mixer until creamy, then gradually stir in caster sugar and brown sugar until well mixed. Add the eggs one by one, beating well after each addition. Stir in pumpkin puree and vanilla extract.
    3. In a second bowl sift flour, bicarb of soda, salt, cinnamon, ginger, nutmeg and cloves. Add to the first bowl in three portions beating with the electric mixer until just combined. Fold in chocolate.
    4. Scoop 1 heaped tablespoons for each biscuit on the prepared baking sheet. Bake in the preheated oven until the biscuits are lightly brown around the edges, about 15 to 20 minutes.
    5. Remove from the oven and let cool for 2 minutes before moving to a wire rack to cool completely.

    Pumpkin puree

    Watch how to make your own pumpkin puree.

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