I baked these cookies again recently and was inundated with queries about the recipe. Originally, this was shared in an old issue of the Hunting For Autumn newsletter, so I thought it was high time I share it somewhere more easily accessible, for you and for me! Even if you don’t usually like pumpkin spice, I encourage you to try these, they’re a real crowd pleaser!
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup caster sugar
- 1/2 cup packed dark brown sugar
- 1/2 cup pumpkin puree
- 1tsp vanilla bean paste (if all you have is vanilla essence, use double)
- 1 3/4 cup plain flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1tbsp pumpkin spice (I make my own with equal parts cinnamon, ground cloves, ground nutmeg, allspice and ground star anise)
- white chocolate chips – the limit does not exist, measure with your heart
The recipe couldn’t be easier, just beat together melted butter and the sugars until smooth. Then you mix all the dry ingredients in together, saving the chocolate for last. You unfortunately do need to chill this batter as it’s quite wet, ideally for two hours but it will work after an hour.
Split the mix once chilled into around 12 balls, bake on a baking sheet for 10 minutes at 175f fan for gooey cookies, or twelve for a more solid bake.
P.S. You can easily make this vegan by swapping the butter and chocolate with dairy free alternatives.
Happy baking! If you make these please tag me on instagram!