Chocolate chip pumpkin cookies

Prep: 20 mins
Cook: 15 mins
Chocolate chip pumpkin cookies

200g unsalted butter, at room temperature
90g golden caster sugar
90g light muscovado sugar
1 egg
230g self raising flour
100g plain chocolate - roughly chopped
½ tsp salt
Icing sugar
Tube of black icing for writing

Preheat the oven to 190°C and take 2 non-stick baking sheets out.

In a large mixing bowl, beat the sugars, butter and egg until smooth

Mix in the flour, chocolate and cherry pieces (if using) and salt.

Spoon the mixture onto the baking sheets in large rough blobs – you should get 20 out of the mixture. Space the cookies out well as they grow substantially as they bake.

Bake for 12-14 minutes until just golden but still a little pale and soft in the middle.

Allow to cool on the baking sheets for 5 minutes and then lift them onto racks with an egg lifter and leave to cool completely.

To make the orange icing, mix the icing sugar with one tablespoon of warm water – the icing should be thick enough for you spread it on the cookie with a knife. Add a few drops of orange food colouring or mix red and yellow together. Use black writing icing to make pumpkin’s face.


Preparation Time
20 minutes

Cooking Time
15 minutes

Main ingredients
Flour, Sugar

Recipe Type
Party Food, Cakes & Baking, Kids Food, Snacks

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty

Other recipes you may like