The PUMPKIN AND CHOCOLATE COOKIES are soft, fragrant and irresistible autumn treats. The natural sweetness of pumpkin combines with the intense flavor of dark chocolate, creating a perfect contrast that wins you over at the first bite. Soft inside and slightly crisp outside, they release spice aromas and warm notes typical of the season, ideal to accompany a cup of tea or hot chocolate. Easy to prepare and wholesome, they are perfect for breakfast, a snack or to offer as a delicious homemade gift.
A cookie that captures all the warmth and colors of autumn.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 115.47 (Kcal)
- Carbohydrates 17.31 (g) of which sugars 7.16 (g)
- Proteins 2.21 (g)
- Fat 4.62 (g) of which saturated 2.51 (g)of which unsaturated 1.32 (g)
- Fibers 0.37 (g)
- Sodium 31.98 (mg)
Indicative values for a portion of 31 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup Delica pumpkin (weight after cleaning (about 120 g / 4.2 oz))
- 4 tablespoons butter (soft (about 60 g))
- 1/3 cup (packed) brown sugar
- 1 egg (medium, at room temperature)
- 1 2/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch salt
- 1/3 cup dark chocolate chips ((about 50 g))
For the pumpkin and chocolate cookies you will need
- 1 Baking sheet
- 1 Bowl
- Hand mixer
- 1 Sieve
- 1 Spatula
- Parchment paper
- 2 Teaspoons
Preparation — pumpkin and chocolate cookies
Making the PUMPKIN AND CHOCOLATE COOKIES is very easy and within everyone’s reach.
Take the butter out of the fridge and let it soften at room temperature.
Remove the pumpkin skin and seeds. Cut it into large pieces and bake it in the oven, covered with aluminum foil, at 356°F for 25-30 minutes or steam it until soft.
Mash it with a fork or blend it until you get a smooth puree.In a bowl, beat the soft butter and the sugar until creamy.
Add the egg, the pumpkin puree and mix for 1 minute.
Combine the sifted flour and baking powder, the cinnamon, the ginger and a pinch of salt. Mix well with the beaters.Finally, fold in the chocolate chips with a spatula.
Using two teaspoons or a piping bag, form small mounds of dough on a baking tray lined with parchment paper, leaving some space between each cookie.
Bake the pumpkin and chocolate cookies in a preheated static oven at 356°F for 18-20 minutes until golden.
Remove them from the oven and let them cool on a rack.
