Have a bit of leftover pumpkin and want to whip up a batch of delicious choc chip cookies or want to make a delicious treat for Thanksgiving coming up? These pumpkin spice cookies have a crisp outer and a soft, chewy centre. Pumpkin is paired with two types of choc chips and baked into an oversize cookie that sings with pumpkin spice flavour!
I was inspired to make these by my recent trip to America. Pumpkin spice (allspice, cinnamon, nutmeg and ginger) flavoured foods are available everywhere and when I went shopping one night I picked up a bag of pumpkin spice cookies.
With a measure of self control I rarely have, I resisted opening up the bag until I got home. On the afternoon I returned home I excitedly opened the bag and took a bite. Sadly the cookies were rather disappointing. They didn't have much pumpkin spice flavour to them and I was left wanting. So as soon as I had some pumpkin I decided to make a better version. And see those pumpkin pie truffles? They were a gift from Ivy and perfect for these biscuits.
One of my favourite things when I travel is to visit supermarkets in each country. It's so interesting to see how each country does snacks. For example I found it really difficult to find interesting chips in Sri Lanka-they seem to do more fresh snacks than packaged.
However America is heaven for packaged snacks. Each supermarket held rows and rows of gleaming bags of candy, chocolate and chips and every night after dinner we would pop into a pharmacy or store to buy goodies to sample.
I bought Ghiradelli chocolate squares, Laura bought dill pickle chips because she knows how much I love a pickle, we shared Flamin' Hot Funyuns and buffalo ranch Pringles. All eaten after a full meal (or two) out! I know they say that dessert is a separate stomach, but for me, interesting snacks is also a separate stomach ;)
So tell me Dear Reader, do you like visiting supermarkets in other countries? Can you eat snacks after a full meal out? And do you have separate stomachs for desserts and snacks?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Pumpkin Spice Cheesecake Choc Chip Cookies
Rated 5.0 out of 5 by 1 readers
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 20 minutes
- 125g/4ozs. butter, softened
- 3/4 cup brown sugar (firmly packed)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 egg, beaten
- 1/2 cup pumpkin puree
- 1.5 cups plain all purpose flour
- 1/2 teaspoon baking powder
- Fat pinch of salt
- 2 cups white chocolate chips/Toll House pumpkin spice truffles*
The pumpkin spice truffles were from America. I don't think you can get them in Australia but just substitute with white chocolate chips (or if you're feeling extra, melt white chocolate and add 1 teaspoon pumpkin spice mixture, set and break up into chips).
Step 1 - Preheat oven to 160C/320F and line 3 baking trays with parchment. Beat butter and sugar for 3 minutes scraping down the sides as needed. Add all of the spices, egg and pumpkin puree and beat until combined. Then on the slowest setting or by hand add in the flour, baking powder, salt and chocolate.
Step 2 - Scoop the cookie mixture into balls-I used an ice cream scoop and lay around 6 per tray (they will spread). Dampen hands with a little water and press down to flatten. Bake for 20 minutes or until golden and slightly crispy around the edges but still soft in the centre. Cool completely.