These pumpkin and chocolate cookies, with a hint of orange and cinnamon, are the perfect treat to bake on cooler days.
Soft and spiced, they encapsulate all the scent of autumn in a few bites: the pumpkin makes the dough tender, the orange brightens it with a citrus note, and the chocolate chips and cinnamon complete it with the right taste contrast.
They are ideal for breakfast or snack, to be enjoyed with a coffee, a herbal tea, or a cup of oat milk.
They have a simple dough to mix, without butter, and are prepared in a few minutes: just a spoon to portion the dough onto the baking sheet and the oven will do the rest.
During baking, the kitchen fills with an irresistible aroma, reminiscent of afternoons at home and — why not — anticipates a bit of the holiday atmosphere.
Prepare the pumpkin and chocolate cookies with orange scent and store them for a few days in a tin box, but be warned: they won’t last long.
READ THE FAQ AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Christmas
Ingredients
- 2.5 oz pumpkin (cooked flesh)
- 1 egg
- 1 cup type 1 flour
- 2 tbsp cornstarch
- 1 tbsp coconut flour
- 1.5 oz chocolate chips
- 1 tsp rice oil
- Half packet baking powder
- 1/4 cup brown sugar
Tools
- Immersion Blender
Steps
I baked 500 g of pumpkin cut into thin slices with the skin for about 25 minutes at 350°F. Then I let it cool, removed the skin, and blended the rest. For this recipe you only need 70 g; I stored the rest in the fridge for other preparations.
Place the brown sugar, egg, and pumpkin flesh in the immersion blender cup. Blend for a few seconds.
Pour the liquid into a container and add all the dry ingredients: sifted flour, baking powder, and cornstarch, and finally the coconut flour.
Add the chocolate chips and mix.
Mix and put the bowl in the fridge for half an hour.
Take the dough and form balls slightly larger than a walnut. Place the balls on a non-stick baking tray or lined with baking paper and bake for about 15 minutes at 350°F.
Storage:
In a cookie tin, they stay fresh for a week.
Variations and Tips:
If you want an even more fragrant version, add a hint of ginger or nutmeg.
For a crunchy touch, decorate the surface with almond slivers or hazelnut granules.
If you want a more indulgent touch, you can replace part of the sugar with a teaspoon of honey or maple syrup.
FAQ (Questions and Answers)
Can I use whole wheat flour?
Yes, but add an extra tablespoon of orange juice to balance the liquid absorption.
Can I substitute the chocolate?
Sure, you can use raisins, dried cranberries, or white chocolate chips for a milder contrast.
What type of pumpkin is best for cookies?
For sweets, pumpkins with dry and sweet flesh like Delica, Mantovana, or Hokkaido (or Potimarron) are good: they have a full flavor and a firm texture that doesn’t release too much water.
If you use pre-cut pumpkin from the supermarket (often without variety indicated), that’s fine too: just make sure to bake it or use an air fryer to dry it well before mashing. This way, the cookie dough won’t be watery and the sweetness will be natural, without needing to add too much sugar.
