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Pumpkin Chocolate Chip Cookies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Makes: approx. 18

Metric Cups
  • 115 grams unsalted butter (melted and cooled)
  • 50 grams dark brown sugar
  • 100 grams granulated sugar
  • 1 teaspoon vanilla extract
  • 90 grams pumpkin puree (chilled)
  • 190 grams plain flour
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 100 grams dark chocolate bar (roughly chopped)
  • 4 ounces unsalted butter (melted and cooled)
  • 1¾ ounces dark brown sugar
  • 3½ ounces granulated sugar
  • 1 teaspoon vanilla extract
  • 3⅙ ounces pumpkin puree (chilled)
  • 6¾ ounces all-purpose flour
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 3½ ounces bittersweet chocolate bar (roughly chopped)

Method

Pumpkin Chocolate Chip Cookies is a community recipe submitted by AyaReina and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180°C/350°F. Line a baking sheet with baking parchment.
  • In a bowl. beat the melted butter, brown and white sugars together until no lumps remain.
  • Beat in the vanilla and pumpkin until smooth and creamy.
  • Slowly mix in the flour, baking powder and soda, salt and spices until just combined, then fold in the chopped chocolate.
  • Scoop about 2 tablespoons each of the cookie dough onto the prepared baking sheet. Flatten each one slightly.
  • Bake for 8-10 minutes in the preheated oven, or until the edges are lightly toasted. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
  • Preheat the oven to 180°C/350°F. Line a baking sheet with baking parchment.
  • In a bowl. beat the melted butter, brown and white sugars together until no lumps remain.
  • Beat in the vanilla and pumpkin until smooth and creamy.
  • Slowly mix in the flour, baking powder and soda, salt and spices until just combined, then fold in the chopped chocolate.
  • Scoop about 2 tablespoons each of the cookie dough onto the prepared baking sheet. Flatten each one slightly.
  • Bake for 8-10 minutes in the preheated oven, or until the edges are lightly toasted. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
  • Tell us what you think