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Soft Pumpkin Chocolate Chip Cookies
Soft Pumpkin Chocolate Chip Cookies are delicious fall treats, perfect to enjoy with an afternoon cup of tea, for breakfast, or as a sweet snack after a meal.Made with pumpkin purée, these cookies are naturally sweet, flavorful, and have that beautiful orange color that makes them perfect for the autumn season. The combination of pumpkin, chocolate chips, and a hint of cinnamon creates a cozy, irresistible flavor everyone will love.
Ingredients
- 200 g cooked pumpkin purée - 7 oz
- 250 g all-purpose flour - 2 cups
- 40 g brown sugar - 3 tablespoons
- 1 large egg
- 30 g extra virgin olive oil - 2 tablespoons
- 50 g dark chocolate chips - ⅓ cup
- 1 pinch salt
- 1 teaspoon ground cinnamon
- 8 g baking powder - about 2 teaspoons
For the Coating
- granulated sugar - as needed
- powdered sugar - as needed
Instructions
- Place the cooked pumpkin purée in a large mixing bowl. Mash it well with a fork until smooth and lump-free.
- Add the brown sugar, ground cinnamon, salt, and the egg. Mix with a spoon or whisk until all the ingredients are well combined and the mixture looks creamy.
- Add the flour, baking powder, and EVO oil. Stir everything together until the dough starts to come together.
- When the mixture begins to form a soft dough, fold in the dark chocolate chips. Continue mixing or kneading gently with your hands until you get a smooth, firm but slightly soft dough.
- Shape the dough into a ball, cover it with plastic wrap, and refrigerate for about 30 minutes. This resting time makes the dough easier to shape and helps the cookies hold their shape while baking.
- Preheat your oven to 180°C (350°F). If your oven has a fan setting, use it for even baking. Line a baking sheet with parchment paper.
- Remove the dough from the fridge. Using your hands, roll small portions of dough into balls about the size of a walnut (about 1 inch / 2.5 cm in diameter).
- Roll each ball first in granulated sugar, then in powdered sugar, making sure they’re evenly coated. This step will create the beautiful cracked surface on the cookies as they bake.
- Place the cookie balls on the prepared baking sheet, leaving enough space between them (they will spread slightly as they bake).
- Bake in the preheated oven for about 15 minutes, until the cookies are slightly puffed and the tops are beautifully cracked.
- Remove the cookies from the oven and let them cool for a few minutes on the baking sheet. Then transfer them to a wire rack or a wooden board to cool completely.
Nutrition
Serving: 100gCalories: 57kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 5mgSodium: 32mgPotassium: 40mgFiber: 0.3gSugar: 2gVitamin A: 576IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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