These cookies are full of pumpkin, spice and chocolate chunks. Just the thing for an after school snack with a glass of cold milk.
The cookies puff up like pillows in the oven and are super soft and chewy, but with a crisp edge.
1½ cups soft brown sugar lightly packed
1 cup pumpkin puree
½ cup vegetable oil
1 extra large egg
2 cups of plain/all-purpose flour
1 tbs vanilla extract
1 tbs pumpkin pie spice
1 tsps baking powder
½ tsp baking soda
½ tsp salt
2 cups good quality milk chocolate chunks or chips
In a stand mixer fitted with the paddle attachment, add the sugar, pumpkin, vegetable oil, egg, and vanilla. Beat until smooth.
In another bowl, sieve the flour, spice, baking powder, soda and salt.
Add the dry ingredients to the wet and then stir in the chocolate.
Let the mixture chill out for 30 minutes in the fridge, this will help the mixture firm up a little.
Pre-heat the oven to to 180°C/350°F
Using a small ice cream scoop, or a spoon, add equally sized balls of dough onto the sheet. Take care to leave room for the cookies to spread out as they bake. Flatten out the balls a little and bake for 12-15 minutes.
They will puff up and grow as they bake. These are soft and chewy cookies, so don’t over-bake. Leave to cool on the tray for a couple of minutes before transferring to a cooling rack.
They are lovely warm from the oven, but will get even chewier if you let them sit for a while. This recipe makes around 18 cookies, depending on how big you make them, so make sure you save some for the next day, when the flavours and texture will be even better.