The changing of the seasons
Autumn has to be one of my favourite seasons. As the crisp air rolls in and the brown leaves fall, I know that it’s just a matter of weeks before the heating is on, food is being ordered and we are making preparations for Christmas!
Really I am an overgrown child. I have such fond memories of wearing Wellington boots, kicking through the crumpled leaves as we pass through September and into October. Then comes Halloween with ghost, ghouls and plenty of sweets before we are whipped up In a frenzy of fire and sparkles on bonfire night. As the bonfire burns and we huddle around with big mugs of soup you can’t help but feel warm and cosy even if the air is cold around your ears.
All of this is, of course, leading up to Christmas. The most wonderful time of the year! I love Christmas for all the obvious reasons: the family gatherings, carols, Christmas number ones, and of course mountains of food and oceans of drink. I also happen to think that a long walk on a snowy day is one of the most romantic things a couple can possibly do – falling in a heap near a log fire optional. (It sounds so cheesy just typing it!)
With that in mind I’ve really thrown myself into the season. My regular readers will have seen that I’ve already shared with you my Pumpkin Spice Latte, as well as my tutorial for an Autumn Wreath. Today I’m sharing my recipe for Chewy Pumpkin Cookies with Cinnamon Chips.
Pumpkin spice everything!
Starbucks really nailed Autumn on the head when they invited Pumpkin Spice Lattes and it’s no wonder people go crazy for them. The combination of spices warms the heart as well as your belly. I love pumpkin spice everything as much as the next person and have been finding more and more ways of using it.
As well as being pumpkin spiced – these cookies are soft and chewy rather than crisp like a biscuit. They are perfect for dipping into a Pumpkin Spice Latte or a nice Hot Chocolate as they soak up plenty of the warm smooth creamy goodness. Can a cookie get any more comforting?!
They’re also very easy to make. One of my favourite things about these cookies is that they don’t spread out. This means that unlike most cookie recipes, you know how they are going to look when they come out of the oven!
You can make them big or small, tick or thin. It’s up to you. I made small-medium sized cookies and managed to get 25 out of this recipe. If you were to bake large cookies you could probably get 10-12.
- 225g unsalted butter
- 200g caster sugar
- 200g light brown sugar
- 2 eggs
- 1 cup canned pumpkin puree (roughly ½ a tin)
- 1 tsp vanilla extract
- 385g self raising flour
- ½ tsp cinnamon
- ¼ tsp ground ginger
- Pinch ground nutmeg
- 340g Hershey’s cinnamon chips
- Pre-heat the oven to 180C or gas mark 5.
- In a large bowl, cream together the butter and the sugar until its light and soft. In a separate bowl, lightly whisk the eggs and stir into the canned pumpkin and vanilla essence. Once combined, stir into the creamed sugar and butter mix until smooth.
- Next, fold in the self raising flour a couple of spoonfuls at a time. Once the batter has become thicker and more firm, fold in the cinnamon chips.
- Cover a cookie sheet with greaseproof paper and spoon the mixture in circles roughly 2.5inches across. Leave an inch between each cookie to ensure there is room if they do spread.
- Bake in the centre of the oven for 15-18mins until they have a crisp outside and they spring back slightly when pressed gently.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.
In the recipe, I’ve used Hershey’s Cinnamon Chips. I purchased these while in the States back in September so I appreciate for my English readers you may be wondering where you can get them. With a quick Google, you’ll find sites like AmericanSweets.co.uk and USFoodz.co.uk selling them. You can also find them on Amazon and Ebay so they aren’t difficult to find.
Alternatively, bump up the cinnamon in the recipe and swap the cinnamon chips for plain chocolate chips and they will taste just as good!