Chocolate Pumpkin Spiced Cookies

Halloween and Sweet treats tend to go together like ice tea and warmer weather! Of course I had to make a yummy cookie to help us celebrate this festival. In the past I have made pumpkin spiced cookies but I have never made them with chocolate. So I thought it was about time I did. The chocolate really compliments the spices and pumpkin. Which means they aren’t to overpowering. These biscuits have flavour but it’s subtle. For me, this makes them even more devilishly delicious. I know you will feel the same way I do. Below is a video and recipe for you.

Do you like a sweet treat at Halloween? If so, what is it and why? Let me know in the comments below and please don’t forget to like and follow me.

Equipment

• Large mixing bowl x 2
• Stirring spoon
• Teaspoon
• Whisk
• Chopping boards x 3
• Rolling pin
• Cookie/biscuit cutter
• Baking tray
• Cooling rack

Ingredients

• Almond flour x 200g
• Tapioca stratch x 100g (plus extra for dusting the board)
• Raw cacao powder x 50g
• Baking powder x 1 tsp
• Bicarbonate of soda x 1 tsp
• Ground ginger x 1 tsp
• Ground sweet cinnamon x 1 tsp
• Ground nutmeg x 1/4 tsp
• Ground cloves x 1/4 tsp
• Coconut sugar x 150g (or a sugar of your choice)
• Ghee or unsalted butter x 125g
• Eggs x 2 large
• Pumpkin puree x 4 – 6 tbsp
• Vanilla extract x 1 tsp
• Salt x 1 – 2 pinches

Method

• Put the almond flour into the large mixing bowl.
• Add in the tapioca stratch, baking powder, bicarbonate of soda, ground ginger, ground sweet cinnamon, ground nutmeg, ground cloves, and salt.
• Mix these ingredients together.
• Set this bowl aside.
• Next add the softened ghee or butter and coconut sugar into the other large mixing bowl.
• Cream these ingredients together with the electric whish until light and fluffy.
• Break the egg into the cup and beat it with the whisk.
• When the egg is mixed into the other ingredients add in the pumpkin puree and vanilla extract.
• Whisk again until everything is well combined.
• Now mix the flour mix into the creamed butter, sugar and egg mixture.
• Keep kneading until it is completely mixed together and forms a large dough ball.
• Sprinkle the extra flour on the work surface and roll the dough very thinly.
• Once rolled, cut the dough with the circle cutter.
• Repeat the process until all the dough is cut into circle shapes.
• Put the cookies onto spare chopping boards.
• Place the chopping boards into the fridge for at least 30 minutes.
• Putting the chopping boards into the fridge will help to harden the dough and make them slightly crunchie on the outside.
• While in the fridge grease the baking trays if necessary.
• Preheat the oven to 180°C.
• When they have been in the fridge remove and put them onto the greased baking trays.
• Place in the oven for 10 – 15 minutes.
• When they are golden brown, remove from the oven and leave to cool on a wire rack.
• Serve and enjoy.

Chocolate Pumpkin Spiced Cookies were a delicious cookie. They are easy to prepare and bake. They stay fresh for about a week or so. So make a brilliant gift for a relative or friend. That’s if you can bring yourself to give them away. You could make these a few days in advance of an event too. The cookies are great as a mid morning or afternoon treat or as dessert after a meal. Plus they are fantastic with a cup of tea too. However you decide to eat these cookies, as always, please enjoy. Thank you xxx