Cookies!! Everyone will be in high spirits once they taste these sweet morsels. Holiday (or any other day) Pumpkin Choc Chip Cookies is all about the festive smells, flavours and aromas that the holidays is all about.
Make it Count with Pumpkin Choc Chip Cookies
These Pumpkin and Choc Chip Cookies are really tasty and the perfect baking activity for the family. The kids won’t even realise that they are packed with veggies aka, butternut. The dough can be made ahead and kept in the fridge until the little ones are ready to start their baking experiment the kitchen.
How to Make Pumpkin Choc Chip Cookies
For this recipe you can use mashed pumpkin with all the delicious Christmas spices we love so dear. Cinnamon, Ginger, Nutmeg and Cloves are what Santa’s dreams are made of, flavours that are just so comforting and delicious. They turned out so delicious, with a crispy edge and fluffy, chewy centre.
Pumpkin and Choc Chip Match Made in Heaven
The combination of Pumpkin and Chocolate might seem strange, but it really is a match made in heaven. You can also try mashed sweet potato in this recipe, as it also lends itself to other flavours and because of the natural sweetness it has. I might just go all out and develop a veggie packed choc chip cookie next! Enjoy!
More cookie recipes to try out:
Almond and Apricot Thumbprint Cookies
Chocolate Covered Snickerdoodles
Melting Moments with Cinnamon Buttercream Filling
| Prep Time | 15 min |
| Cook Time | 15 min |
| Servings | dozen |
- 1/2 cup butter melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla essence
- 6 tablespoons mashed pumpkin
- 1.5 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- pinch ground cloves
- 100 gr dark chocolate chopped into small chunks
Ingredients
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- Place the butter and sugar in a mixing bowl and combine well, using an electric hand mixer. Whisk until creamy.
- Add the vanilla essence and mashed pumpkin. Gently combine with the butter and sugar mixture.
- In a separate mixing bowl, combine the flour, salt, baking powder, baking soda, and spices.
- Add the dry ingredients to the wet ingredients and fold in until incorporated. Lastly fold in the chocolate chips.
- Cover the cookie dough with cling wrap and let it rest in the fridge for 30 minutes or overnight.
- When you are ready to bake, preheat the oven to 170 degrees celcius, and prepare your baking tray with baking paper or a silicone mat.
- Roll small balls with the cookie dough and lightly press down on each. Bake for 10 - 15 minutes. Keep in an airtight container for one week.
