Chewy Pumpkin Chocolate Cookies
I made these chewy and thick, filled with chocolate, pumpkin spice oh and real pumpkin! You know your pumpkin spice latte probably doesn’t even have pumpkin in then. Millions of pumpkins are wasted every Halloween because we carve them and dont eat them. So eat these cookies, fix your pumpkin spice cravings, reduce food waste, and help the environment :)
Ingredients
Directions
- 1
Preheat oven to 200C
- 2
Chop your pumpkin to large chunks and pop into the oven skin side down for 20 mins.
- 3
When the pumpkin is fork tender, flip over the pumpkin and peel the skin off. Smush it down with a fork to increase the surface area and bake for another 30 mins until jammy. Allow to cool
- 4
Meanwhile roast the oats in the oven for 15 - 20 mins until deeply golden brown, reserve 1 tbsp for topping.
- 5
Roast the nuts in the oven for 10 mins until toasted
- 6
Melt the butter on a low / medium heat and gently cook until the colour is browned and smells nutty, the milk solids at the bottom will be a dark brown. Weigh the butter, there should now be about 150-160g of butter, if you have less then top it up with vegetable oil.
- 7
Roughly chop the nuts and chocolate (reserve 1 tbsp of each)
- 8
Blitz up cooled the pumpkin and weigh 200g of puree.
- 9
Combine pumpkin, oats, brown butter, sugar, salt, spices, nuts and chocolate until well combined.
- 10
Add in the flour and baking powder and mix until just mixed through.
- 11
Scoop out into small balls and pop into the fridge for 20 mins or up to overnight
- 12
Preheat the oven to 180C
- 13
Place the cookies onto a baking sheet, gently press them down so they are not domed and top with the extra nuts, chocolate and oats.
- 14
Bake for 15 mins or until golden around the edges.
- 15
Finish with sea salt and enjoy
