Ingredients

Dry Ingredients

Granulated sugar - 50 grams (2 ounces)
Brown sugar - 100 grams (3.5 ounces)
All-purpose flour - 150 grams (5.5 ounces)
Cornstarch - 20 grams (0.5 ounces)
Baking powder - 2/3 teaspoon
Baking soda - 1/3 teaspoon
Ground cinnamon - 1/4 teaspoon
Ground ginger - 1/4 teaspoon
Nutmeg - 1/5 teaspoon (optional)
Salt - 1/4 teaspoon
We recommend:

Instructions

Step 1

Prepare the Butter

*Melt the butter* and allow it to stand for about 5 minutes. In a mixing bowl, combine both types of sugars. If you have muscovado sugar, it's a great idea to replace some of the brown sugar with it for a richer flavor.

Step 2

Mix Wet Ingredients

Pour the warm butter into the bowl with sugars, followed by the pumpkin puree and the egg yolk. *Stir until combined*.

Step 3

Combine Dry Ingredients

Sift together the flour, cornstarch, baking powder, baking soda, and spices. Gradually add them to the wet mixture. Don’t overmix. Add the chopped chocolate and nuts, then combine gently to form a dough.

*The dough should be soft and might seem a bit sticky*, which is normal.

Step 4

Shape the Cookies

Using approximately *2 tablespoons of dough* (a cookie scoop works well), form the dough into balls. Place them on a baking sheet lined with parchment paper, ensuring they’re spaced apart as they will spread.

Step 5

Bake the Cookies

Preheat the oven to *180°C (350°F)*. Bake the cookies for about *12 minutes* using the convection setting. After baking, let them cool on the baking sheet for 5 minutes as they may deflate slightly, which is normal. Transfer them to a wire rack to cool completely.

Servings

Get ready to savor these delectable Pumpkin Spice Cookies – a treat that will please your taste buds and spark joy among your guests. Here are some serving suggestions:

Enjoy them warm with a glass of milk 🥛: There's nothing quite like biting into a warm cookie fresh out of the oven, while sipping on a cold and creamy glass of milk. It's the ultimate comfort experience that will make you feel all cozy inside.

Pair with a hot cup of coffee or tea ☕: Elevate your afternoon tea time with these delightful cookies. Their spiced notes beautifully complement a robust cup of coffee or a flavorful tea, making for an irresistible duo. Try them with Chai for an extra spicy kick!

Make it a dessert sandwich 🍦: Take two cookies and a scoop of vanilla ice cream in between for a delightful ice cream sandwich. It's the perfect indulgence for those who love a cold twist on a classic treat.

Equipment

Variations

Looking to adapt this delicious recipe to fit dietary needs? Here are some tweaks:

Gluten-Free Version 🌾: Substitute the wheat flour with a gluten-free all-purpose blend. Ensure it contains xanthan gum for the best texture, or add a teaspoon yourself. You'll maintain that perfect cookie feel without the gluten.

Vegan Option 🌱: Replace the butter with a plant-based alternative, like coconut oil or vegan margarine. Swap the egg yolk with a tablespoon of flaxseed meal mixed with two tablespoons of water, let it sit until it forms a gel-like consistency. The result? A cookie that’s both crunchy and soft, free from any animal products!

Faq

  • Why didn't my cookies form cracks on top?

    Cracks depend on the baking temperature and the consistency of the dough. Ensure your pumpkin purée isn’t too thick; humidity can affect your results as well. Consider adjusting the baking temperature slightly or using fresh baking soda.

  • Can I use canned pumpkin purée?

    Yes, but ensure it's not too wet. Consider draining some excess moisture if necessary, or adjust the flour amount slightly to maintain dough consistency.

  • How do I keep my cookies from spreading too much?

    Make sure your dough isn't too warm. Chilling it for a bit before baking helps the butter solidify, controlling the spread.

  • Can I freeze the cookie dough?

    Absolutely! Freeze the dough in weighted balls on a cookie sheet, then store them in an airtight container. Bake from frozen with an extra minute or two in the oven.

  • What’s the best way to store these cookies?

    Store them in an airtight container at room temperature for up to a week. You can also freeze them in a resealable bag for up to three months.

  • Can I add extra spices?

    Certainly! Feel free to personalize your cookies with extra nutmeg, clove, or even a pinch of cardamom for a customized spicy aroma.

Nutrition facts

Spiced Pumpkin Cookies with Chocolate and Nuts
Recipe Yield:14-15 cookies
Calories:Approximately 150 calories per cookie
Calories (Min - Max):140 - 160
Total Fat:8g
Saturated Fat:4g
Protein:2g
Total Carbohydrate:18g
Total Sugars:9g