It’s that time of the year again… time for pumpkin flavoured everything! I do love pumpkin desserts, but unfortunately canned pumpkin isn’t super easy to come by here in France. I know of two places that stock it (Thanksgiving and La Grande Epicerie), but you’ll pay upwards of 5€ for a tiny can! But I had a craving for pumpkin, and really had no other option, so I paid the hefty price for a couple of cans. Totally worth it, I think.
These cookies are soft and cake-y, with a flavour of pumpkin pie meets oatmeal chocolate chip cookies!
makes 2 ½ dozen cookies
100 g sugar
100 g brown sugar
115 g unsalted butter, softened
½ teaspoon vanilla extract
125 g pumpkin puree
150 g flour (T65 in France)
65 g oats
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
115 g 55% baking chocolate, roughly chopped into chunks
for the pumpkin glaze;
115 g icing sugar
8 g pumpkin puree (a heaping teaspoon)
1 teaspoon vanilla extract
2 teaspoons water
Preheat the oven to 180°C (350°F), and line three baking sheets with parchment paper. In a large bowl, whisk together the two sugars, and then stir in the butter until well combined. Add the egg and vanilla, and stir until smooth. Mix in the pumpkin puree.
In a separate bowl, whisk together the flour, oats, pumpkin pie spice, baking soda, and salt. Add the dry ingredients to the wet ingredients, and stir to combine. Stir in the chocolate chunks.
Place heaping tablespoonfuls of the batter onto the prepared baking sheets (about 12 cookies per sheet). Dust your hands with flour and flatten the batter slightly. Bake for 9-10 minutes, until the cookies are golden brown. Cool on a wire rack.
Prepare the glaze;
In a small bowl, whisk together the icing sugar, pumpkin puree, vanilla extract, and water until completely smooth. Place the glaze in a squeeze-y bottle, and drizzle over the cooled cookies. Add sprinkles before the glaze hardens.
NOM NOM NOM!