Pumpkins and squash are surely the antidote to dull and gloomy autumn days? Their often gnarly exterior encases vivid and sweet tangerine flesh. They often remind me of a wizened and warty aunt whose unappealing appearance is overlooked because she always comes laden with naughty but nice sweet treats on her visits.
If I’ve roasted pumpkin to make soup or perhaps the Pumpkin and Apple Crumble Tart I spoke of last year I try to make sure I have enough puree left over to make these cookies. Pumpkin puree will freeze very well so it’s always worth having some put by for a less than sparky October day. I’ve specified hazelnuts here but cobnuts work admirably well too if you can get them.
Ingredients – Makes 15
- 200g plain flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- 100g pumpkin or squash puree, cooled
- 1 large egg
- 1 tsp vanilla extract
- 125g unsalted butter, melted
- 100g granulated sugar
- 75g dark muscovado sugar
- 60g dark chocolate chips
- 60g roasted hazelnuts or cobnuts
- Preheat the oven to 180℃.
- Sieve the flour, cinnamon and baking powder.
- Mix the pumpkin puree, egg and vanilla extract together.
- Beat the butter and sugars together. Add the pumpkin mixture followed by the spiced flour.
- Finally, fold in the chocolate chips and hazelnuts.
- Dollop heaped dessert spoonfuls of the mixture onto baking sheets lined with silicone paper or liner ensuring they are reasonably well spaced (these cookies don’t spread too much). Bake for 12-15 minutes or until they are just starting to colour around the edges. They will still be a bit soft when you take them out of the oven. Leave to cool on the tray for at least 10 minutes before transferring to a wire rack.