Pumpkin cookie recipe
This is seriously the best, most delicious, easiest pumpkin cookie recipe ever that you have to try, packed with pumpkin spice and pumpkin puree!
Servings: 6 large
Calories: 362kcal
Ingredients
- 120 g Unsalted butter room temperature
- 75 g Brown sugar
- 75 g Granulated sugar
- 80 g Pumpkin puree quantity AFTER cooking for 10-15minutes
- 210 g AP flour
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Pumpkin spice
- 12 pieces Semi sweet chocolate good quality e.g. Valrhona
Instructions
- Please read instructions in this tutorial about how to make home made pumpkin puree and pumpkin spice from scratch
- For the best result cook pumpkin puree for 10-15 minutes until slightly thickens and some water evaporates. You will need a thick, intense pumpkin puree to make this recipe
- With an Electric hand mixer mix butter and sugar until well combined
- Fold pumpkin puree in with Rubber spatula
- Sift the dry ingredients: flour, salt, pumpkin spice and baking soda together then fold the flour mixture into the wet mixture with Rubber spatula
- Divide the dough into 6 equal balls (using a Digital scale is handy, 80g each) and place them on parchment paper leaving enough space between them to spread. Place 2 pieces of chocolate on top of each cookie. Let them chill in the fridge for an hour or two
- Pre-heat oven to 180 C / 356°F
- Bake the cookies as per following: At 11 minutes take the tray out and bang the tray to the kitchen counter and apply circular movement around them with the help of a cookie cutter (as explained in the Tips section above). Continue to bake for 5 more minutes. Overall the cookies require 16 minutes baking in 180C. The cookies might look under baked however they will set as they cool
Nutrition
Calories: 362kcal | Carbohydrates: 45g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 623mg | Potassium: 109mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2575IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg