Spicy Pumpkin Chocolate Cookies
1 hour
Packed with pumpkin and gooey chocolate and rolled in a spicy cinnamon-sugar and white chocolate, these soft and chewy cookies have all the flavours of Autumn.
Culinary Envy
2 people made this
Ingredients
Makes: 24 cookies
- 1 cup (220g) white sugar, divided
- 115g unsalted butter, melted
- 1/4 cup (55g) dark brown sugar
- 1/2 cup (90g) pumpkin puree
- 1 teaspoon vanilla essence
- 1 1/2 cups (225g) plain flour
- 2 1/4 teaspoons ground cinnamon, divided
- 1 teaspoon mixed spice
- 1/4 teaspoon salt
- 1/4 teaspoon bicarb soda
- 1/4 teaspoon baking powder
- 1/4 cup (45g) dark chocolate chips
- 1/2 teaspoon ground cayenne pepper, or to taste
- 1/2 cup (105g) white candy-coated milk chocolate pieces (such as M&M's(R))
Directions
Preparation:20min ›
Cook:10min ›
Extra time:30min chilling ›
Ready in:1hour
- Whisk 1/2 cup white sugar, melted butter and brown sugar together in a large bowl. Add pumpkin puree and vanilla essence; whisk until smooth.
- Combine flour, 1 1/2 teaspoons cinnamon, mixed spice, salt, bicarb and baking powder in a separate bowl.
- Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
- Preheat oven to 175 degrees C. Line a baking tray with baking paper.
- Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
- Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking tray, at least 5cm apart, and slightly flatten the tops.
- Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking tray for 10 minutes. Transfer to a wire rack to cool completely.
Cook's Note:
The dough can remain in the refrigerator for 2 days if necessary.
