Pumpkin cookies with chocolate pieces
Ingredients | for about 20 cookies
200 g pumpkin puree from a Hokkaido pumpkin
150 g butter | melted and cooled | or 135 g of vegetable oil
230 g flour
50 g strength
1/2 Tl baking powder
1 Tl soda
1 Tl Ginger | ground
1/4 Tl nutmeg
2 Tl cinnamon | ground
1 tsp vanilla salt
100 g muscovado sugar (bright) or tube ear sugar
100 g sugar
1 tsp vanilla extract
200 g dark chocolate | Roughly hacked (for the vegan version, make sure that the chocolate is vegan)
75 g of raisins
To roll | at will
2 tbsp full tube sugar or muscovado sugar
1/2 Tl cinnamon | ground
A pinch of salt
1. Core Hokkaido pumpkin, small cutting and bringing a boil with 100 milliliters for 20 minutes until the pumpkin is soft. Push off water and finely puree pumpkin. Drain pumpkin puree with a fine coat at least for at least 20 minutes. Weigh 200 grams for the dough, you can freeze the rest.
2. Melt butter for the dough and allow to cool or use vegetable oil for vegan version. Melted butter or vegetable oil ensures cookies with a soft texture!
3. Mix flour, starch, baking powder, soda, spices and vanilla salt in a large bowl. Cut chocolate roughly, mix with raisins and place them aside.
4. Mix butter or vegetable oil in a large bowl with the sugar piles. Add vanilla extract and pumpkin puree. Mix flour mix, chocolate and raisins.
5. Put the dough in an airtight container and cold offs for 30 minutes, so that it can hydrate and relax the gluten.
Add the oven to 180 degrees Celsius and preheat the bottom heat. Lay one or two baking trays with baking paper.
Mix the sugar with cinnamon and a pinch of salt and roll the dough in it.
6. Place the dough with a tablespoon or ice portion with 4 centimeters each distance on the baking tray. Cookies bake for 10 to 12 minutes until they spring back with easier. They will stay soft, that's right. Remove cookies from the oven and allow to cool for 10 minutes.