This is my second pumpkin recipe in the run up to Halloween! Don't forget to take a look at my Halloween Pumpkin Chocolate Chip Bread! I used the leftover pumpkin from this recipe to make the cookies, I just shoved it in the freezer and defrosted it a few hours before! I'm such a Halloween obsessive, I thought this was the perfect opportunity to experiment with canned pumpkin! I'm a relative newcomer to cookies, I didn't start playing around with cookies until about a year ago, but I've found I really enjoy it!
These cookies are amazingly soft, if you love those cakey type cookies that just fall away and melt in your mouth, these are for you! The original recipe called for cinnamon chips, but I don't think we really get them in the UK, I've never seen them anyway! Let me know if you have! So I used white chocolate chips which work really well, there's still plenty spice in there to get that cinnamon kick!
Makes 12 cookies
50g packed light or dark brown sugar
200g granulated sugar
1 teaspoon vanilla extract
86g pumpkin puree (use the rest of the can in my Pumpkin Chocolate Chip Bread)
190g plain flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice or 1/4 each of mixed spice and nutmeg
120g white chocolate chips or cinnamon chips if you can get them, or any you like!
2. In a large bowl, toss together the flour, salt, baking powder, bicarbonate of soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice (or other spices). Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate or cinnamon chips. Cover the dough and chill for 30 minutes.
3. Take the dough out of the refrigerator. Preheat the oven to 177°C. Line two large baking sheets with parchment paper.
4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
5. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.
6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be.