This is the last of my pumpkin-based goodies (for now!). It may be the last but it’s certainly not the least! This was my second attempt to make the elusive crispy pumpkin cookies and this time I think it worked! My first attempt was delicious but turned out more like a gingerbread-texture cakey cookie (the recipe for the cinnamon glazed pumpkin cookie cakes is here). These ones however are just as I intended – crispy on the outside and chewy and soft in the middle. They need to be eaten the day they’re cooked if you want them to stay crispy (trust me you’ll have no trouble wolfing them all down on day one!), but you can always pop them back in a low oven for a few mins to re-crisp them up if you want to 🙂
The best thing to do is split the dough and freeze half if you don’t want to eat them all at once. It freezes really well and will keep for several weeks in the freezer.
The secret to these is the use of the pumpkin butter (recipe is here). So the first thing you need to do is make a batch of pumpkin butter! 🙂
For the cookies you will need:
1 cup Dairy-free margarine
1 1/4 cups raw Coconut sugar or other unrefined raw sugar
1 cup Pumpkin butter (recipe here)
1 Egg (or 1/4 cup pureed apple)
2 tsp Vanilla extract
2 1/2 cups Gluten-free flour mix or Spelt flour
1 tsp Bicarbonate of soda
1 tsp ground Cinnamon
1/2 tsp ground Cloves
1/2 tsp ground Nutmeg
1/4 tsp ground Ginger
1 tsp Himalayan rock salt
Zest of 1 orange
1 cup dairy free Chocolate chunks (I used Willie’s Chef’s drops)
Preheat the oven to 170 C.
Place the margarine and sugar in a bowl and cream together using a hand mixer. Add in the egg (or apple), vanilla extract and pumpkin butter and mix well together.
Place all the dry ingredients in a separate bowl mix really well. Add the wet ingredients to the dry and stir until combined. It will form a sticky dough. Stir in the orange zest and the chocolate and then wrap in clingfilm and pop in the fridge for 30 mins to rest.
Take small chunks of dough (about a tbsp in size) and flatten on to a lined baking tray. The cookies won’t spread so make sure you spread them out on the tray a little. If they are too thick they will still be delicious but will be a bit more “cakey”.
Pop in the oven for 15 – 20 mins until starting to change colour and slightly crispy. They will harden further as they cool. Allow to cool on the tray for 5 mins then transfer to a wire rack.