These pumpkin chocolate chip cookies are a easy but tasty fall treat to share with your family and friends.
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Pumpkin chocolate chip cookies are something that makes me think of Fall. The warm flavours of cinnamon, nutmeg, and all spice are my favourite. Although its the beginning of Spring here in New Zealand I decided to make my house feel a little cosy by making a batch of these delicious pumpkin chocolate chip cookies.
With Halloween just around the corner I thought this would be an appropriate time to get creative in the kitchen. This recipe is based off my go to chocolate chip cookie recipe, which my family really love.
Something that is challenging in New Zealand is to find special ingredients like pumpkin pie spice because its not in high demand as it would be in America. I created my own pumpkin spice recipe, which you can use if you too can’t find it in store. Personally I think homemade is better than store bought anyway. You can store the mixture in a jar on your spice shelf for later use.
My local produce store had a nice selection of pumpkins that were super cheap so I picked up a butternut pumpkin to make a purée. You don’t have to add this to the recipe but make sure to reduce the amount of flour to 1 ¼ cups if you choose not to. The pumpkin purée adds a lovely softness to the biscuit texture and a subtle sweet flavour.
To make the pumpkin purée I cut up ¼ of the pumpkin into small chunks and roasted them on a baking sheet at 200° for 25 minutes with no oil. Most people tend to roast the entire pumpkin cut in half and then scoop out the mixture. This would be better because I had to sieve mine to get rid of the crispy skin pieces but I was short on time. Smaller pieces will cook quicker in the oven.
The more I make my classic chocolate chip cookies the more I learn. Something that I’ve discovered is the colder the butter the more the cookies keep there shape in the oven. Warmer butter will create a flatter cookie.
How to make Pumpkin Chocolate Chip Cookies:
Preheat oven to 200° fan bake.
Sift flour, baking soda, pumpkin spice and salt together in a bowl and stir with a wooden spoon to combine.
In a food processor (or in another bowl with electric beater) beat together pumpkin puree, butter, vanilla and sugar until light and fluffy.
Add in the egg and beat until combined.
Add to the flour mixture and mix until combined. Stir in the chocolate chips.
Make 1.5 tablespoon sized portions and place onto a lined baking sheet about 4cm apart.
Bake in the oven for 10-12 minutes until golden or browned on the outside. They will continue to cook out of the oven so if they feel soft don’t panic.
Leave to rest for 5 minutes then devour!