The soft pumpkin cookies with dark chocolate scented with orange and cinnamon are simple and genuine treats, made with cooked pumpkin puree and lots of chocolate chips.
They are very delicious cookies that melt in your mouth, perfect for breakfast to dip in milk or for asnack, also appreciated by the little ones as a Halloween treat.
In autumn, pumpkin is never missing, I love it in any sweet or savory recipe, if like me you love this vegetable try making these delicious cookies!
The recipe is quick, the dough does not require resting, you don’t need to roll it out with a rolling pin but form simple balls with the palm of your hand.
You can customize the cookies as you like, with pumpkin the almond flavor, ginger, cinnamon, and turmeric go perfectly, making the cookie more spicy or fragrant, but even so with orange they are really amazing!
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- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 25
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Soft Pumpkin Cookies with Dark Chocolate
- 2 cups all-purpose flour
- 1 cup pumpkin puree (cooked)
- 7 tbsps butter
- 1 egg (medium)
- 3/4 cup sugar
- 1/2 tsp cinnamon powder
- 1 orange zest (grated)
- 1 pinch salt
- 1 tsp baking powder
Tools
- Bowl
- Baking Tray
- Parchment Paper
- Oven
Preparation for Soft Pumpkin Cookies with Dark Chocolate
First, slice the pumpkin, choose the one with less water content (delica with green skin) and bake it in the oven for about 40 minutes until it is soft under a fork.
Then let it cool, peel it, and mash it with a potato masher.In a bowl, work the pumpkin puree (I had some leftovers in the fridge) with the sugar, then add the egg, softened butter, cinnamon, and grated orange zest and continue to work.
Finally, add the pinch of salt, the sifted flour with baking powder, and the dark chocolate chips, work and mix all the ingredients well.
The dough is a bit mushy and sticky, wet your hands with some oil and scoop out small balls the size of walnuts, measuring half a tablespoon of dough.
Work with the palm of your hands and place on a baking tray lined with parchment paper well spaced.
Bake in a preheated fan oven in the middle of the oven at 350°F for about 15 minutes.
The cooking time may vary by a few minutes depending on your oven.During baking, the pumpkin cookies will spread and flatten a bit.
Remove from oven, they will initially be mushy, let them cool before serving, if desired you can also sprinkle with powdered sugar.Try the other sweet and savory pumpkin recipes, find my top list here!
Tips and Variations
Flavor the cookies with whatever you like best.
They keep in a tin box for about 5-7 days.
