Pumpkin cookies with chocolate


300 g plain flour
2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
200 g sugar
120 ml oil
1 egg
2 teaspoons maple syrup
vanilla extract
Carla 70% dark chocolate
Carla milk chocolate


Pumpkin puree (we will need about 250 g): cut half of a rather small Hokkaido pumpkin, put it on a baking sheet lined with baking paper and drizzle it with a little olive oil. Bake in the oven until soft. Then mix and let cool.
Preheat the oven to 190 C.
Mix the loose ingredients. Add pumpkin puree, sugar, oil, eggs, syrup and vanilla extract. Mix thoroughly and add the chopped chocolate at the end.
On a baking sheet lined with paper or greased with butter, spoon scoops (one cookie is about a heaping spoonful of mixture) with sufficient spacing (9 cookies will fit on a large baking sheet). Bake for 12 to 14 minutes, the cookies will puff up and should be golden on the bottom, soft to the touch. They will firm up a bit when pulled out, but should remain like a soft gingerbread.

  • 1,5 hours - Carla 1,5 hours
  • Easy - Carla Easy

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