It’s about time I included a baking recipe this Blogtober – right? I came across this pumpkin spiced cookie recipe and really wanted to give it a go! These tasted so good that I had to share them with you! I found this recipe on TheHappyFoodie so make sure you head over there to see the recipe in full, as I’ve made a couple of changes as I went along.
Without further ado, let’s get baking!
Here’s what you’ll need
- 250g unsalted butter
- 125g granulated sugar
- 175g light soft brown sugar
- 3 eggs
- 600g plain flour
- 10g cornflour
- 2tsp baking powder
- ½ tsp bicarb
- Pinch salt
- 1tsp vanilla extract
- orange oil-based or gel food colouring
- 2 ½ tsp Pumpkin Spice Mix (see below)
- 200g milk choc chips
- 200g white choc chips + 150g to decorate
- Pumpkin seeds to decorate
For the Pumpkin Spice Mix
- 6 tbsp sweet ground cinnamon
- 3 tbsp ground ginger
- 1 tbsp ground nutmeg
- ½ tsp ground cloves
For the cream cheese filling
- 80g full-fat cream cheese
- 200g icing sugar
- 2tbs cornflour
- Lemon juice
Make the Pumpkin Spice Mix by mixing the spices together in a bowl. This will make quite a lot of spice mix so if you’re not going to use it elsewhere (coffee, porridge etc) then divide the ingredients in half.
Next, make the Cream Cheese Filling. Add the cream cheese to a mixer and sift in the icing sugar and mix until there are no lumps. It may be quite runny so mix in the cornflour to thicken. Add a dash of lemon juice and mix until combined. The consistency should be like thick glacé icing. If the mixture is too runny, add a bit more icing sugar in small amounts until it reaches the right consistency. Put the mixture into the freezer for 30 minutes to solidify slightly.
Soften the butter in a bowl until smooth and light in colour. Add in both sugars and the eggs and beat together until combined. Add some orange food colouring and the pumpkin spice mix – I found the quantity stated didn’t give too much flavour so next time I will be adding a little bit more.
Add the rest of the ingredients and combine everything together.
Form 12 even balls of cookie dough, weighing around 140g each. (These make pretty HUGE cookies so if you’d like smaller ones, adjust accordingly). Split each ball in half and flatten both halves slightly against the work surface with your palm. Put one half in your hand and dollop the cream cheese filling in the centre of the dough. Carefully pick up the other flattened half with the other hand and place over the top. Pinch the sides together making sure no cream cheese filling escapes.
Add some white chocolate chips and some pumpkin seeds for decoration and place in the fridge for 30 minutes while your oven heats up. Bake for 12 minutes, leave to cool and enjoy!
Like I said, this isn’t my original recipe so make sure you check out TheHappyFoodie to see the recipe in full!
Until next time.