It’s pumpkin time again and you’ll love this recipe for pumpkin chocolate chip cookies. These are super healthy made with oats, spelt flour, autumnal spices and fresh pumpkin with dark chocolate chips to enhance the flavour. Autumn is my favourite time of the year.. the colours, the freshness and most of all the cooking. Pass any door of any kitchen and you’ll smell the sweet spices wafting in the air. Walk outside and you’ll see the colours and feel the crunch of the leaves under your feet. Even the dog loves autumn!
This recipe is very easy to make and perfect for baking with the kids in the kitchen. The first thing to prepare is cut approximately ¼ of a medium sized pumpkin, scoop out the seeds and peel the skin with a strong peeler. Cut it into cubes and place in a small saucepan with 200ml water and one star anise and a cinnamon stick. Simmer for 15 minutes or until the pumpkin is soft. Drain the water and mash with a fork. Leave to cool.
Place the flour, oats and spices into a bowl and mix well. In a small saucepan over a moderate heat, melt the butter and honey until well combined. Leave to cool and whisk in the egg. Add this to the dry mixture and mix well.
Choosing my chocolate chips is very important to me. I can´t just eat any old chocolate chips from the baking section of a supermarket. Most chocolate chips in this section contain more oil and sugar than chocolate and leave an oily artificial taste on your palette. If you buy some homemade chocolate chips from a renowned chocolatier then you know these cookies will taste so much nicer. I mean we deserve it! My favourite chocolate chips come from this amazing chocolate factory I visited in Co. Kerry in Ireland called Skelligs Chocolate on my summer holidays. There are no nasties in these and I often find the kids sneaking one or two without being noticed. Oh but I do!
Mix in the pumpkin puree and the chocolate chips until evenly distributed. If it is a little wet add some more flour.
Prepare the cookie tray. I line mine with baking paper. Spoon the mixture onto the tray. I use one tablespoon but you can make bigger or smaller cookies.
Bake in a preheated oven for 10-12 minutes until lightly browned. These are deliciously soft and chewy and hard to resist especially when warm! Time to hide them from the kids!!!
- 130g oats
- 130g plain spelt or plain flour
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- pinch ground cloves
- 100g butter
- 70-100ml honey (depending on sweetness preference)
- 1 egg
- 200g fresh pumpkin puree (¼ medium pumpkin)
- 80g dark chocolate chips
- Preheat the oven to 180ºC.
- Prepare the pumpkin pureé. Cut approximately ¼ of a medium sized pumpkin, scoop out the seeds and peel the skin with a strong peeler. Cut it into cubes and place in a small saucepan with 200ml water and one star anise and a cinnamon stick. Simmer for 15 minutes or until the pumpkin is soft. Drain the water and mash with a fork. Leave to cool.
- Sieve the dry ingredients - flour, baking powder and spices- together in a bowl . Add the oats and mix well.
- In a small saucepan over a low heat, melt the butter and honey until well combined. Leave to cool for a few minutes then beat in the egg.
- Add to the dry ingredients and mix well. Fold in the pumpkin puree and dark chocolate chips.
- Line a cookie tray and place a tablespoon of the cookie mixture on the baking sheet spaced 2 inches apart. Flatten with a fork.
- Bake in the preheated oven for 10-12 minutes until golden brown. Leave to cool.
- These are also delicious with pecans added at the same time as the chocolate chips.