Unlike in America, in the UK pumpkins only exist in the month of October. Try and find one after the clock strikes 12 on November 1st, and you might be directed to a nice harlequin or butternut or acorn squash, but seek for the orange flesh of the actual pumpkin and you’ll be on a hiding to nothing. Resultantly, I’ve been sitting with this recipe for about 11 months since last year. And yes, there is of course Waitrose for all your canned pumpkin needs, but where’s the fun in that?
Make hay while the sun shines and make these cookies while there’s still pumpkin about the shops.
(makes about 26)
100g dark chocolate
1 tsp bicarbonate of soda
1 tsp ground cinnamon
Sprinkling of freshly ground nutmeg
1/2 tsp ginger
1/2 cup pumpkin purée*
2 tsp vanilla
- Melt the butter and chocolate; set aside to cool.
- While cooling, whisk together the purée, sugar, and vanilla.
- Whisk in the butter/chocolate until combined, then pour in all the dry ingredients on top. Stir them together a bit then whisk the whole thing until evenly mixed. Add flour if it’s still looking really wet.
- Line a baking sheet with parchment or silicone and scoop tbsp-sized balls onto the sheet, leaving about 2 inches of space between each one.
- Bake for 12-14 minutes at 180oC, until edges dry and the tops are cracked. Let cool for 5-10 minutes on the sheet until transferring to a rack to cool completely.
*(canned or make your own: http://www.pickyourown.org/pumpkinpie.php – I used a large [not monster] one from Aldi then realised Sainsbury’s had proper cooking ones, but this seemed fine with your jack’o’lantern type pumpkin. Makes loads more than 1/2 a cup but can be frozen or chunks used in other things)