Well October is here and it is officially time to go crazy over pumpkin and attempt to put it in everything. Pumpkin is not nearly such a big deal in the UK so this autumn pumpkin craze is fairly new to me but, as I mentioned before, I do love a good theme so I’m more than happy to get on board. Earlier today I saw this tweet from Food52 and I realized I just couldn’t pass up a challenge like that!
My go-to chocolate chip cookie recipe is already perfectly chewy and I’m pretty sure it’s thanks to the golden syrup. Given that golden syrup isn’t exactly easy to come by in the US, I decided to switch it for maple syrup. Aside from adding pumpkin, that’s all I really changed. I did resist the urge to remove the sugar because my sugar-free experimentation showed quite clearly that sugar contributes a ton to the texture, in particular making things more moist and chewy.
Ingredients (for just 4 cookies, you’ll probably want to at least double the recipe):
- 1 oz pumpkin puree
- 1/2 oz muscovado sugar (you could get away with regular sugar)
- 1 1/2 oz flour
- 1/2 tsp baking powder
- 1 oz butter
- 1/2 tsp pumpkin pie spice
- 1 oz chocolate chips
- 1 tbsp maple syrup
Preheat the oven to 400F. Soften the butter and cream it with the sugar and the pumpkin. Mix in the flour, chocolate chips and the spice and then add the maple syrup to bring it to a very sticky dough. Spoon the mixture onto your baking tray and squash each dollop flat, they do not spread or sink as they cook. Bake for about 13 minutes. The result is not extremely chewy but definitely on the chewy side of cakey. Adding more syrup would probably make them even chewier.
Later on, I think I’ll work on a low sugar, almond flour version.