Christmas Spiced Pumpkin and Chocolate Cookies by @hervecuisine

1h34

12 servings

🧈

130 g

Butter

🍬

80 g

Blond sugar

🍬

50 g

Whole cane sugar

🌾

200 g

Flour

🪵

Cinnamon

🫚

Ginger

🫙

Nutmeg

🥚

1

Egg

🎃

75 g

Pumpkin puree

🍫

100 g

Chocolate chips

🧂

1 pinch

Fleur de sel

🫙

Baking soda

  1. Bake
    • Pumpkin puree

    Bake the pumpkin for 45 minutes at 180 degrees, then blend it into a puree.

  2. Melt
    • Butter

    Melt the butter in a saucepan and let it lightly brown to make brown butter.

  3. Pour
    • Butter
    • Cinnamon
    • Ginger

    Pour the brown butter over the pumpkin puree with the cinnamon, ginger and a little nutmeg.

  4. Blend
    • Butter
    • Blond sugar
    • Whole cane sugar

    Blend everything with an immersion blender to get a smooth, even puree.

  5. Mix
    • Blond sugar
    • Fleur de sel
    • Baking soda

    Mix the two sugars together with the fleur de sel and baking soda.

  6. Crack
    • Egg
    • Butter
    • Blond sugar

    Crack in the egg and whisk everything together until smooth.

  7. Add
    • Flour

    Add the pumpkin cream and the flour, and mix to form a cookie dough until smooth.

  8. Add
    • Chocolate chips

    Add the chocolate chips.

  9. Rest

    Let the cookie dough rest in the fridge for half an hour.

  10. Form

    Form balls of dough using an ice cream scoop.

  11. Arrange

    Arrange the dough balls on a baking sheet lined with parchment paper, spacing them well.

  12. Add
    • Chocolate chips

    Add a few chocolate chips on top of each ball.

  13. Bake

    Bake at 180°C for 9 minutes.

Christmas Spiced Pumpkin and Chocolate Cookies by @hervecuisine

1h34

12 servings

🧈

130 g

Butter

🍬

80 g

Blond sugar

🍬

50 g

Whole cane sugar

🌾

200 g

Flour

🪵

Cinnamon

🫚

Ginger

🫙

Nutmeg

🥚

1

Egg

🎃

75 g

Pumpkin puree

🍫

100 g

Chocolate chips

🧂

1 pinch

Fleur de sel

🫙

Baking soda

Preparation Steps

  1. Step 1/13

    Bake the pumpkin for 45 minutes at 180 degrees, then blend it into a puree.

  2. Step 2/13

    Melt the butter in a saucepan and let it lightly brown to make brown butter.

  3. Step 3/13

    Pour the brown butter over the pumpkin puree with the cinnamon, ginger and a little nutmeg.

  4. Step 4/13

    Blend everything with an immersion blender to get a smooth, even puree.

  5. Step 5/13

    Mix the two sugars together with the fleur de sel and baking soda.

  6. Step 6/13

    Crack in the egg and whisk everything together until smooth.

  7. Step 7/13

    Add the pumpkin cream and the flour, and mix to form a cookie dough until smooth.

  8. Step 8/13

    Add the chocolate chips.

  9. Step 9/13

    Let the cookie dough rest in the fridge for half an hour.

  10. Step 10/13

    Form balls of dough using an ice cream scoop.

  11. Step 11/13

    Arrange the dough balls on a baking sheet lined with parchment paper, spacing them well.

  12. Step 12/13

    Add a few chocolate chips on top of each ball.

  13. Step 13/13

    Bake at 180°C for 9 minutes.

Composition

Ingredients

Types

Dairy, Sweeteners, Grains, Spices, Eggs, Vegetables, Sweets, Leavening agents

Ingredients

Butter, Blond sugar, Whole cane sugar, Flour, Cinnamon, Ginger, Nutmeg, Egg, Pumpkin puree, Chocolate chips, Fleur de sel, Baking soda

Notes

Butter (melted and lightly browned to make brown butter), Cinnamon (amount not given), Ginger (amount not given), Nutmeg (a little, amount not given), Pumpkin puree (pumpkin baked 45 minutes at 180 degrees then blended), Baking soda (mentioned in the voice-over, amount not given)

Allergens

Milk, Gluten, Eggs, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

158 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 19g, Fat: 8g, Fiber: 1g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 70mg, Potassium: 60mg, Calcium: 15mg, Iron: 0.7mg

Vitamins

Vitamin A: 110µg, Vitamin E: 0.3mg

Preparation

Time Information

Preparation

40 minutes

Cooking

54 minutes

Overall

1 hour 34 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fudgy, Chewy, Crunchy

Flavors

Spiced, Chocolatey, Sweet, Nutty, Caramelized

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

baked cookies : 4-5 days (in an airtight container,room temperature,away from humidity), baked cookies : 2 weeks (fridge,in an airtight container), raw cookie dough or baked cookies : 2-3 months (freezer,wrapped tightly or in an airtight container)