Chewy Chocolate Chip Pumpkin Cookies
Chewy chocolate chip pumpkin cookies are stuffed with dark chocolate and walnuts. No egg needed in this recipe as the pumpkin is used as the combiner and the golden syrup helps keep them chewy. Fall is coming and it can be hard finding recipes to use your pumpkin up. This recipe hides the pumpkin in a cookie which is great if your have picky eaters.
These cookies can be sealed in an airtight container for a week and can be frozen for 3months wrapped in cling film.
Step 1
Start by browning butter in a saucepan and pour into a mixing bowl to cool completely. Then add the sugars and golden syrup. Mix until combined.
Add mashed pumpkin which not only givr the cookies a chewy texture but also is the combiner egg replacement.
Step 2
Then add dry ingredients and fold through until nearly all flour is combined. Then add the chopped walnuts and dark chocolate.
Step 3
Using chopped 70% dark chocolate allows more chunky, gooey pockets through out the cookie.
Chill in the fridge for 1 hour wrapped in cling film.
Step 4
Preheat oven to 170c.
Using a 2 tablespoon cookie scoop. Scoop dough onto a lined baking tray. Place a piece of chopped chocolate on top of each ball. Bake cookies for 9 minutes until edges are golden. Allow to cool completely on the tray. These cookies are chewy from the pumpkin and golden syrup and gooey chocolate
You can take these cookies to the next level with my maple crème recipe. You can top them with crème and toast the tops like a s’mores or sandwich two cookies together giving the ultimate indulgence.
Recipe for maple marshmallow crème
Pumpkin Desserts
If you want more pumpkin desserts for your fall baking list try pumpkin snickerdoodles or pumpkin scones.
What Makes these Cookies Chewy?
Using more brown sugar then white and golden syrup. Melted butter helps the butter combined with the flour better. Mashed pumpkin add moisture to the cookie. The addition of chopped chocolate allows for gooey pockets of chocolate.
Chewy Chocolate Chip Pumpkin Cookies
Equipment
- 1 ice-cream scoop
Ingredients
- 113 g Butter
- 50 g caster sugar
- 125 g brown sugar
- 50 g golden syrup
- 80 g mashed pumpkin
- 190 g plain four
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- ½ tsp mixed spice
- 100 g Dark chocolate chopped
- 50 g Toasted Walnuts
Instructions
- Roast Pumpkin at 160℃ for 40 minutes or until flesh is soft. Allow to cool.
- Melt Butter in a saucepan on medium. Allow it to turn brown. Pour into mixing bowl and allow to cool completely.
- Once butter is cool add both sugars and golden syrup to butter and stir until combined.
- Add mashed pumpkin and stir until combined.
- In a separate bowl and all dry ingredients and mix. Then pour 1/3 of flour into the butter mix. Fold through and another 1/3 and then fold the last 1/3 of flour.
- Add chopped dark chocolate and walnuts into the dough.
- Cover bowl with cling film and chill in refrigerator for 1 hour.
- Preheat oven to 170℃.
- Using a 2 tbsp ice-cream scoop, place on a lined baking tray. Bake for 9 minutes.
- Cool completely on tray before moving them to a container. Last a week in the refrigerator.
