Pumpkin and chocolate cookies: soft and golden, with a delicate scent of vanilla and almond, enclosing the sweet, velvety taste of pumpkin and all the intensity of dark chocolate. They are a perfect little comfort for autumn afternoons, to accompany with a steaming cup of tea or a good coffee. Thanks to the pumpkin purée, they stay soft for days and there is no need to cook it: raw pumpkin will give a lighter texture and a bright color to your cookies. They are easy to prepare and will win over anyone who loves wholesome, home-scented sweets. Store them in a tin box or an airtight container to keep them soft for 3–4 days. Below, let’s see together what you need to make these pumpkin and chocolate cookies:
Other pumpkin dessert recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 20Pieces
- Cooking methods: Oven
Ingredients
- 1 1/2 cups 00 flour (all-purpose flour)
- 1/3 cup cornstarch
- 1/2 cup almond flour
- 1/3 cup pumpkin (raw and cleaned)
- 3 1/2 tbsp vegetable oil
- 1/2 cup brown sugar (packed)
- 1 egg
- a pinch of salt
- 2 1/2 tsp baking powder
- vanilla extract
- A few drops almond extract (optional)
- 3 oz dark chocolate (in chips or coarsely chopped)
Steps
Cut the raw pumpkin into cubes and blend it together with the vegetable oil until you obtain a smooth, velvety purée.
In a bowl, beat the egg with a pinch of salt and the brown sugar. Add the vanilla extract, a few drops of almond extract, the pumpkin purée, the almond flour and mix well.
Sift the flour, cornstarch and baking powder over the mixture. Stir until you obtain a soft but not sticky dough (if the dough is too wet, add a little more flour, about 1–2½ tablespoons at a time).
Fold in the dark chocolate and mix only as much as necessary to distribute it evenly.
Lightly moisten your hands to prevent the dough from sticking. Take about 1.2 oz of dough for each cookie (about a heaping tablespoon). Shape into slightly flattened balls and place them on a baking sheet lined with parchment paper, spacing them apart.
Bake in a preheated conventional oven at 356°F (180°C) for 15 minutes.
Leave the cookies soft in the center and slightly golden and crisp on the outside. Before serving, transfer them to a wire rack and let them cool completely.
Bon appétit and.. see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
