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Sunday, October 14, 2012

Pumpkin chocolate cake-cookies

I've been getting through about three squashes a week recently, pumpkin/squash are great stuff. I'd rarely baked with pumpkin before I moved here, but I am fully converted now.

These are partly for the harvest festival we are having at the garden today, and partly for our friend G, whose birthday is on Thursday and we spent the day with yesterday, and who fortuitously loves pumpkin anything (and also dislikes chocolate, I remembered too late - but it was OK, turns out he likes chocolate chips).

I wanted to make pumpkin cookies, and considered a bunch of recipes before settling on this one. I think my original vision was something a bit more cookie-ish - these are quite cake-y - but they taste great so it's OK.

(makes about two dozen large cookies)

2 cups plain flour
1 1/3 cups oats
1 tsp bicarbonate of soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1 2/3 cups sugar (mixture of brown sugar and granulated)
2/3 cup veg oil
2 tbsp carob molasses
1 cup cooked pureed pumpkin (about 1 smallish acorn squash)
1 tsp vanilla essence
1 tbsp ground linseed
1/2 cup plain chocolate chunks

Heat oven to 350F. Lightly grease 2 baking sheets.

Mix together flour, oats, bicarbonate of soda, salt and spices.

In a separate bowl, mix together sugars, oil, molasses, pumpkin, vanilla and linseed. Add dry ingredients to wet in 3 batches, folding to combine. Fold in the chocolate chunks.

Drop by tablespoons onto greased baking sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers. Bake for 16 minutes at 350F.

Remove from oven and move to a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day.


Definitely a hit with everyone who ate them, although I think the GF ones I made at the same time went down better!
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