Oct 5, 2016

Pumpkin bread chocolate chip cookies with maple syrup

I especially like to bake in fall/winter season. It's this time of year again when the kitchen smells like warm, yeast dough and we don't mind adding cinnamon to literally everything. I've decided to celebrate the beginning of autumn with these little pumpkin bread cookies which will easily warm up your heart and mind even during the coolest and darkest days. 

Makes about 25 cookies:

- 250g (1 cup) pumpkin puree
- 60ml (1/4 cup) maple syrup
- 190g (1 cup) sugar
- 125ml (1/2 cup) canola oil
- 1 large free-range egg
- 300g (2½ cup) flour
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 150g (1 cup) dark chocolate chips

1. Place the maple syrup in a saucepan and cook for about 5 minutes until aromatic and slightly thickened. 

2. In a large bowl, mix the pumpkin puree, maple syrup, sygar, oil and egg until combined. Mix in the flour, spices, baking powder, baking soda and salt. Stir in the chocolate chips. 

3. Cover the bowl with plastic wrap and refrigerate for 20 minutes. Meanwhile, preheat the oven to 180C/356F.

4. Line the trays with parchment paper. Measure 1 tablespoon of dough for each cookie and place them on a tray leaving a wide spaces between (cookies will rise a lot). Bake for 8-10 minutes or until golden-brown on edges. Serve while still warm with a glass of milk and softened butter.  


No comments:

Post a Comment