Recipe: Pumpkin Chocolate Chip Cookies

It’s that time of year again: knee-high boots are back in fashion, cosy sweaters become a mainstay and flavoured coffees are in full swing. It’s also that time of year where I spend way too much time searching high and low for pumpkin flavoured things to satisfy my seasonal American habits.

Luckily, I have found the ultimate pumpkin chocolate chip cookie recipe that is easy, simple and dangerously good for cosy nights in with a cuppa. They are Soft, Chewy and this recipe is the perfect way to get into the autumnal spirit.

Bakes about 18 to 20 cookies

Prep: 15-20 minutes

Cook: 10-12 minutes

Ingredients

• 1 cup or 240g of pumpkin (canned) 

  • Add 2 to 4 tablespoons more if you enjoy a stronger pumpkin flavour

• 1 cup or 200g of white sugar

• 1/2 cup or 120ml vegetable oil (can sub with canola oil)

• 1 egg

• 1 tbsp vanilla

• 2 cups or 250g of plain flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 1 teaspoon of mixed spice 

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp milk

• 75g of milk chocolate chips

• 75g of dark chocolate chips 

  • Make sure to leave a few of each kind of chocolate chips to place on top of the cookies just before baking

Special Equipment Required 

• Canned pumpkin is not commonly found in your neighbourhood grocery store, but Tesco Extra has canned Pumpkin in their World Foods aisle. Also, you could order canned pumpkin from Amazon. The stereotypical American brand and the most flavourful, is Libby’s; however, ordering online means waiting for at least a few days, paying more and could result in dented cans. 

• You can find mixed spice (labeled festive favourite) in most spice aisles containing cinnamon, ground nutmeg, ground ginger, ground cloves. Or, you could use a dash of cinnamon, ground nutmeg, ground ginger and ground cloves, amounting to at least ½ teaspoon in total.  

Instructions 

1. Preheat the oven temperature to 180C and line a baking sheet with parchment/baking paper on a baking sheet. 

2. Combine the pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth and combined. 

3. In a different bowl, stir the flour, baking powder, ground cinnamon, mixed spice and salt together. Dissolve the baking soda with the milk and stir the milk and baking soda into the wet ingredients. 

4. Add the flour mixture to the pumpkin mixture and mix well. Stir until combined.

5. Add the milk chocolate chips give a quick stir and then add the dark chocolate chips and stir until combined.

6. Use a regular table spoon to scoop the batter and place onto a baking sheet by the spoonful about 2 inches apart. 

7. Add a few extra chocolate chips to the tops, if desired. 

8. Bake for 10-11 minutes, or until a toothpick is inserted into the middle and comes clean. 

9. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack.

10. Make a cup of tea, grab a cookie and enjoy under a blanket 

You can find out more about Danielle Quijada Hayward on Instagram: @danniequijada

Inspired by a recipe from iHeartRecipe