Chocolate Chip Pumpkin Cookies
Chocolate Chip Pumpkin Cookies, soft and incredibly moist, with an earthy touch of pumpkin spice and cinnamon. These cookies are a reminder why we love Fall so much. They are quick and easy to make, and go down a treat with the whole family.
Servings: 12 cookies
- 75 g canned pumpkin puree
- 125 g butter
- 125 g granulated sugar
- 2 tablespoon honey
- 200 g plain flour
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice (mixed spices)
- 100 g milk chocolate chips
Melt the butter and allow it to cool down slightly.
In a large bowl, sift the flour, add the bicarb of soda, cinnamon and spices, plus sugar.
Add the pureed pumpkin, melted butter and honey.
Mix the ingredients together, then add the chocolate chips and mix until just incorporated.
Cover the bowl with clingfilm and refrigerate for 15-20 minutes.
Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
Use an ice cream scoop or spoon to scoop out balls of dough, and arrange them on a tray lined with non-stick paper.
Bake for 12 minutes until the edges are slightly light brown.
Leave to cool in the tray until the cookies harden a bit, then transfer to a cooling rack and leave to cool completely.
Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.
Calories: 231kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 127mg | Potassium: 37mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1253IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg