How many cookies would you like to bake?
These pumpkin cookies are perfect for cozy autumn days. The pumpkin purée creates an especially moist texture, while gingerbread spice and chocolate add a warm, aromatic note. Slightly crisp on the outside, soft on the inside – exactly how cookies should be.
#gluten-free
#vegan
#Autumn
Ingredients
For the dough:
-
250
g raw cane sugar
-
0.5
tsp vanilla extract
-
170
g margarine
-
115
g pumpkin purée (well drained)
-
315
g
KOMEKO KUCHENGLÜCK
-
2
tsp gingerbread spice
-
0.5
tsp baking soda
-
1
pinch salt
-
150
g chocolate chips
Preparation
1. Preheat
Preheat the oven to 180 °C top/bottom heat.
2. Mix the dough
Vigorously mix sugar, vanilla extract, margarine, and pumpkin purée until well combined.
3. Add the dry ingredients
Add KOMEKO KUCHENGLÜCK, spices, baking soda, and salt and mix until incorporated. The dough will be slightly sticky.
4. Fold in the chocolate
Finally, add the chocolate chips and mix in.
5. Shape
Form small balls from the dough, lightly dusting your hands with flour if needed. Place them on a baking tray lined with parchment paper, leaving space between them, and gently flatten the tops.
6. Bake
Bake for 13–15 minutes. Let cool briefly and enjoy.
