Really anything can inspire me to make some dessert. So the fallen leaves in the yard of the company encouraged me to make cookies with chocolate drops as soon as I came home from work. Leaves, pumpkins, the smell of biscuits, a warm house, a blanket – just a little is needed to create a real autumn atmosphere. Prepare your favorite drink, lie back in your corner on the couch and have a snack.
- 120 g room temperature butter
- 50 g brown sugar or coconut sugar
- 140 g pumpkin puree
- 1 teaspoon vanilla extract
- 180 g Schar mix B flour
- 1 teaspoon baking soda
- gingerbread spice mix (adjust quantity to taste)
- 150 g of chocolate drops
Make pumpkin puree by cutting the cleaned pumpkin into cubes and cooking in water until soft. When it is cooked, drain the water, then mash it with a fork and let it cool. Whisk the butter with the sugar until foamy. Add pumpkin puree and vanilla extract and mix briefly. Add the sifted dry ingredients (flour, baking soda and spice mixture) and mix until the mixture is combined. Add the chocolate drops and mix briefly. With wet hands, shape the biscuits (I made biscuits 7 cm in diameter, which required 2 teaspoons of the mixture) and arrange on a baking sheet lined with baking paper. Bake the biscuits in an oven preheated to 170°C, between 10 and 15 minutes (depending on the size of the biscuits) until it takes on a nice color. Once baked, leave them in the tin for 10 minutes, then transfer to a cooling rack. The cookies will be soft to the touch, but will harden when cooled.