At my house, we always have pumpkin around this time, so I prepared the soft pumpkin and chocolate cookies.

I love pumpkin and use it for sweet and savory recipes, but I must say these soft pumpkin and chocolate cookies are truly delicious!

Fragrant and colorful, they are tempting at first sight and will win you over with the first bite!

For the preparation of these cookies, I used butternut squash with firm flesh, and in the dough, in addition to chocolate chips, I added a bit of Strega liqueur.

The dough will be soft and sticky, let it rest in the fridge for an hour, then prepare the cookies by taking a bit of dough with water-moistened fingers or using two spoons.

The pumpkin and chocolate cookies will stay soft for several days if stored correctly with a lid, but I doubt they’ll last long 😀 they’re so good they’ll be gone in a flash!

Below, you will find a top list of recipes to use pumpkin.

Pumpkin Recipes

Portions: 15
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

10.5 oz peeled pumpkin
2.5 cups all-purpose flour
0.6 cups sugar
1 egg
3.5 tbsp sunflower oil
3.5 tbsp Strega liqueur
1 packet baking powder
1 vial vanilla flavor
3 oz chocolate chips
as needed powdered sugar

Tools

Potato masher

Steps

Clean the pumpkin, slice it, and place it on a baking sheet lined with parchment paper.
Bake at 392°F for 30 minutes.
Remove from the oven and mash the pumpkin with a potato masher.
In a bowl, mix the flour with the baking powder and pumpkin pulp.
Add the sugar and sunflower oil.
Add the egg and the vial of vanilla, and give a first mix. Pour in the liqueur and continue mixing.
Finish by adding the chocolate chips.
Cover the dough with plastic wrap and place in the fridge for an hour.
Take the dough to prepare the cookies.
Use two spoons to portion the dough onto the baking sheet lined with parchment paper.
Sprinkle with powdered sugar, bake at 356°F for 25-30 minutes.
Let cool and sprinkle again with powdered sugar.