Pumpkin Spice Cheesecake Choc Chip Cookies
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.