Pumpkin and chocolate chip cookies

By Giovanna Bianco 4 Dicembre 2014

Ingredients

• 200 gr all purpose flour ;50 gr rice flour ;50 gr potato starch ;160 gr brown sugar ;240 gr peeled pumpkin ;120 gr melted butter ;1 tsp. baking powder ;80gr chocolate chip

Instructions

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per la ricetta in Italiano dei Biscotti zucca e gocce di cioccolato vedi qui

My son asked me to make something for Halloween, truthfully I was not really in the mood to make anything elaborate, nor did I have the time since we were about to go away. I must say I am not particularly fond of this holiday and making a themed dessert would have been a sacrifice for me.

I surfed the web to get an idea, I wanted something that matched my needs and I found these pumpkin and chocolate chip cookies which can be made in just a short amount of time and are really easy. Another important factor is that these cookies are also really good, delicate and I absolutely recommend trying them. Either because of the brown sugar or the chocolate chips, the pumpkin is hardly noticeable.

My son liked them very much and they were gone in no time, so I am happy to have prepared these not too sweet and rather light cookies. I think they are perfect for breakfast and snack time and not just for our little ones.

Pumpkin and chocolate chip cookies

Wash and peel the pumpkin. Slice it, place the slices on a wax paper lined baking sheet and bake them in a preheated oven at 200 degrees Celsius for approximately 20 minutes.

Blend the pumpkin into a puree (cooked it will weight 120 grams), place it in a bowl with the other ingredients and mix together into a cookie dough.

Shape the dough into many balls and place them, leaving some space between each, on a wax paper lined baking sheet. Bake the cookies in a preheated oven at 180 degrees Celsius for approximately 12 minutes.

Remove the cookies from the oven and allow them to cool. Place the cookies on a serving platter. Sprinkle with powdered sugar and drizzle with melted chocolate.

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