Pumpkin and chocolate cookies are the perfect embrace between softness and deliciousness: the delicate sweetness of the pumpkin blends with the intensity of the chocolate, creating an irresistible balance.
These cookies are not only a treat for the palate but also a creative way to use pumpkin in a sweet and surprising version. Perfect to accompany a steaming cup of tea, to enrich a snack, or to give as a gift in a decorated bag, they are simple to prepare and loved by both adults and children.
If you’re looking for more delicious treats, you’ll find many other recipes that will make your mouth water!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Hour 10 Minutes
- Portions: 25Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients
- 3/5 cup granulated sugar
- 1/3 cup sunflower seed oil (or 3/8 cup of butter)
- 3/4 lbs pumpkin
- 2 3/4 cups all-purpose flour
- 1/2 cup chocolate chips
- to taste ground cinnamon
- 1 tsp baking powder
- 1 pinch salt
Tools
- 1 Whisk
- 1 Wooden Spoon
Steps
To prepare the pumpkin and chocolate cookies, start with the pumpkin: peel it, wash it, dry it carefully, and cut it into pieces that are not too small. Place the pumpkin on a baking tray lined with parchment paper and bake it in a preheated static oven at 356°F for about 50 minutes. Once cooked, let it cool and blend it in a mixer (or food processor) until you obtain a smooth puree. With the indicated amount of raw pumpkin, you will get about 3.5 oz of cooked puree.
In a bowl, pour the sunflower seed oil, granulated sugar, and a pinch of salt. Mix the ingredients with a whisk. Add the pumpkin puree and continue to mix to combine well.
Add the sifted flour, baking powder, half a teaspoon of cinnamon, then knead everything with a spatula or wooden spoon. Finally, add the chocolate chips and mix again.
Divide the dough into pieces of about 1 oz each, form balls, and slightly flatten them between the palms of your hands to get discs. If the dough is sticky, use a little flour to help.
Place the cookies on a baking tray lined with parchment paper and bake them in a preheated static oven at 347°F for about 20 minutes, on the center rack.
Remove from the oven and let cool on a wire rack: your cookies are ready to be enjoyed!
Storage
Pumpkin and chocolate cookies can be stored for a couple of weeks in a tin box or airtight container.
You can substitute chocolate chips with chopped almonds or walnuts.
