Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chewy Pumpkin Spice Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Units Scale

For the cookies:

  • 225g unsalted butter
  • 200g light brown sugar
  • 150g caster sugar
  • 50 g canned pumpkin puree
  • 1 large, free range egg
  • 1 tsp vanilla
  • 2tbsp black treacle or molasses
  • 1tsp baking powder
  • 275g plain flour
  • 1tsp ground cinnamon
  • 1/2tsp fine salt
  • 1/2tsp allspice
  • 1/4 tsp ginger

For the coating:

  • 50g caster sugar
  • 2tsp cinnamon
  • 50g plain chocolate, melted

Instructions

  1. In a small saucepan, melt the butter over a medium low heat. Set aside to cool for 10 minutes.
  2. Place the sugars in the bowl of an electric mixer fitted with the paddle attachment (or use a hand whisk) and add the melted butter, mix to combine.
  3. Add in the black treacle or molasses, the egg, pumpkin puree, vanilla extract and mix. Add the flour, baking powder and spices and mix until just combined.
  4. Line a large baking sheet with baking parchment and set aside.
  5. Scoop 2tbsp of dough and roll into a ball, place the cookie balls on the prepared baking sheet and continue until you’ve used all of the dough. Loosely cover with cling film and pop in the fridge for at least 2 hours or overnight.
  6. Preheat the oven to 175 and remove the cookies from the fridge 10 minutes before baking. Line another baking sheet with baking parchment and set aside.
  7. In a small bowl mix the sugar and cinnamon together. Roll the cookie balls in the sugar mixture to coat. Place the rolled cookies on the prepared baking sheets leaving a two inch gap between each cookie.
  8. Bake for 11-14 minutes until the cookies look puffed but still a touch moist in the middle.
  9. Allow to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
  10. Drizzle with melted chocolate and leave to set. Enjoy!

Notes

  • These cookies are so delicious warm from the oven but will keep for up to 7 days in an airtight tin.