Hi there! We hope you enjoyed Halloween and Bonfire Night, and all it had to offer with it’s spookiness and pretty explosions.
Perhaps you’re off to an organised display this week, as we are, and are looking for the perfect treat to eat when you return, cheeks all rosy, ready to warm up with some goodies. Well, these cookies are perfect and what’s more, they can be made really cheaply as there are still plenty of shops selling Pumpkins left over from the Halloween festivities (I picked one up for 10p this week).
Although these cookies are low in fat (and also Vegan), eating them in moderation is the aim of the game, and they will keep in a Tupperware-type container for up to a week, so there’s no need to scoff them all at once!
15oz Plain Flour
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
8oz Butter, at room temperature
6oz Brown Sugar
8oz Granulated Sugar
1 Large Egg
2 Teaspoons Vanilla Extract
7oz Pureed Pumpkin (mash it up in the blender)
7oz Chocolate Chips
1. Preheat oven to 180 degrees C. Line a large baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
4. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.