Spiced Chocolate Chunk Soft Pumpkin Cookies

AuthorSylvieCategory, , DifficultyIntermediate

My spiced chocolate chunk soft pumpkin cookies are the best rainy weekend day activity. They are super delicious, so soft, beautifully spiced, and easy to prepare. Make yourself a cup of tea, put on some music, and prepare these beauties. They are a true celebration of Fall!

Yields12 Servings
Prep Time1 hrCook Time35 minsTotal Time1 hr 35 mins
 1 ½ cups roughly chopped pumpkin
 Water to cover
 115 g unsalted butter
 ½ cup brown sugar
 1 tsp vanilla extract (or 1/2 tsp orange zest)
 1 ¼ cups whole wheat flour ( or 1 1/2 cups all purpose flour)
 ½ tsp salt
 1 ½ tsp ground cinnamon
 ¼ tsp ground ginger
  tsp ground cloves
  tsp ground nutmeg
 ¼ tsp baking powder
 ¼ tsp baking soda
 ½ cup chopped 70% dark chocolate, plus more for cookie tops
1

Boil the pumpkin pieces for 15-20 minutes or until very soft, then puree in a food processor. Place the pureed pumpkin in a fine mesh sieve, and squeeze the water out very well by pressing with a spoon or spatula. Squeeze out as much water as you can to have more pumpkin flavor. Measure 1/2 cup of puree and set aside.

2

Place the butter in a small sauce pan, and melt on low heat. Keep the butter on low heat and stir frequently. Brown specs will start forming, and a beautiful nutty aroma will fill the kitchen. When the butter is browned, remove from heat and pour in a bowl to stop it from burning. Set aside to slightly cool.

3

Whisk the brown sugar into the slightly cooled browned butter until there are no more lumps, about 3 minutes. Whisk in the pumpkin puree and vanilla extract until combined. You can use orange zest instead of vanilla. Set aside.

4

In a large bowl, whisk the flour, salt, spices, baking powder, and baking soda. Pour the wet mixture into the dry mixture. Using a spatula, mix until you have a homogenous dough. Now fold in the dark chocolate chunks. Cover the dough, and refrigerate for 30 minutes.

5

Preheat the oven to 180°C. Line two baking sheets with parchment papers. Remove the dough from the fridge, and divide it into equal balls using an ice cream scoop if available. Place the dough balls on the prepared cookies, and flatten each one slightly (they might not spread if you don't flatten them). Push more chocolate chunks into each cookie. Again, place the baking sheets in the fridge for 10 minutes.

6

Bake the cookies in the preheated oven on the middle rack for 12 Minutes, or until the edges of the cookies appear set. Do not overbake!

7

Let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy with a cup of tea or coffee!

Ingredients

 1 ½ cups roughly chopped pumpkin
 Water to cover
 115 g unsalted butter
 ½ cup brown sugar
 1 tsp vanilla extract (or 1/2 tsp orange zest)
 1 ¼ cups whole wheat flour ( or 1 1/2 cups all purpose flour)
 ½ tsp salt
 1 ½ tsp ground cinnamon
 ¼ tsp ground ginger
  tsp ground cloves
  tsp ground nutmeg
 ¼ tsp baking powder
 ¼ tsp baking soda
 ½ cup chopped 70% dark chocolate, plus more for cookie tops

Directions

1

Boil the pumpkin pieces for 15-20 minutes or until very soft, then puree in a food processor. Place the pureed pumpkin in a fine mesh sieve, and squeeze the water out very well by pressing with a spoon or spatula. Squeeze out as much water as you can to have more pumpkin flavor. Measure 1/2 cup of puree and set aside.

2

Place the butter in a small sauce pan, and melt on low heat. Keep the butter on low heat and stir frequently. Brown specs will start forming, and a beautiful nutty aroma will fill the kitchen. When the butter is browned, remove from heat and pour in a bowl to stop it from burning. Set aside to slightly cool.

3

Whisk the brown sugar into the slightly cooled browned butter until there are no more lumps, about 3 minutes. Whisk in the pumpkin puree and vanilla extract until combined. You can use orange zest instead of vanilla. Set aside.

4

In a large bowl, whisk the flour, salt, spices, baking powder, and baking soda. Pour the wet mixture into the dry mixture. Using a spatula, mix until you have a homogenous dough. Now fold in the dark chocolate chunks. Cover the dough, and refrigerate for 30 minutes.

5

Preheat the oven to 180°C. Line two baking sheets with parchment papers. Remove the dough from the fridge, and divide it into equal balls using an ice cream scoop if available. Place the dough balls on the prepared cookies, and flatten each one slightly (they might not spread if you don't flatten them). Push more chocolate chunks into each cookie. Again, place the baking sheets in the fridge for 10 minutes.

6

Bake the cookies in the preheated oven on the middle rack for 12 Minutes, or until the edges of the cookies appear set. Do not overbake!

7

Let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy with a cup of tea or coffee!

Spiced Chocolate Chunk Soft Pumpkin Cookies
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