I love chocolate chip cookies. They're probably my favourite snack/dessert/primary-source-of-fuel. My signature cookie recipe is always a big hit, with a chewy yet buttery texture. That will certainly be up on the blog one day soon, when I make it at a time of day with some light instead of deciding to bake dessert after a late lunch and immediately eating the lot straight from the oven. Today however, I was craving something a bit more autumnal.
With a big batch of pumpkin butter sitting in the fridge, I just knew this would be a match made in heaven. These cookies are more on the cakey side, with a gorgeously soft texture, big chunks of chocolate and a subtle pumpkin spice flavour.
I used a 45% cocoa chocolate here, but if you want something a bit more 'grown up' you could certainly go for something darker.
The batter has a subtle orange tinge from the pumpkin and this will vary depending on the type of pumpkin or squash used in your butter.
If you don't have pumpkin butter at hand, you could use canned or roasted and mashed pumpkin and a few spices like cinnamon and ginger or pre-mixed pumpkin pie spice.
Pumpkin Butter Chocolate Chip Cookies
makes around 12-20 depending on size
vegan, dairy free, egg free
1 cup butter of choice (I used dairy free sunflower)
¼ cup golden syrup or liquid (I'd recommend maple or date syrup as an alternative)
¾ cup granulated sugar
½ cup pumpkin butter
2 teaspoons vanilla extract
2¼ cups flour (I used half plain and half whole spelt. The more white flour used, the more of a traditional cookie texture you'll get.)
¼ teaspoon baking powder
1 teaspoon fine sea salt
⅔ to 1 cup chocolate, chopped
Preheat the oven to 190c/375f.
In a pan over a medium heat, melt the butter and cook until lightly browned.
Stir in the syrup and sugar, cook for one minute, then remove from the heat.
Stir in the pumpkin butter and vanilla extract.
Sift the flour, baking powder and salt together into the wet mixture and stir gently until fully combined.
Let the mixture cool for five minutes.
Stir in the chocolate chips.
Scoop spoonfuls of the batter onto a lined baking sheet, leaving space for them to expand.
Bake until the edges are lightly golden, around 10 minutes.
Leave the cookies to firm up for at least 10 minutes before removing from the baking sheet. Enjoy!