A couple of days ago I woke up with a very unusual weather for LA, rain, clouds and grey sky. This is how the sky usually is in my home town Milano (Italy) during the fall season, so I decided to bake something to celebrate the seasonal harvest ….pumpkins!
I baked soft cookies with a puree pumpkin and swiss dark chocolate chunks. My house was filled with the delicious smell of cinnamon, nutmeg, sugar and pumpkin.
I love to bake, especially during the Fall 🙂
As always a recipe Simple & Delicious!
…and a special thanks to Maurizio “Otto” De Togni for the beautiful photo 😉
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups organic granulated sugar
1 stick unsalted butter, softened
1 cup organic puree Pumpkin
1 large egg
1 teaspoon vanilla extract
3.53 ounces (one bar) swiss dark chocolate, chunked
For the Vanilla Glaze
1 cup organic powdered sugar, sifted
4 tablespoons whole milk
1 tablespoon butter, melted
1 teaspoon vanilla extract
Combine sifted powdered sugar, milk, melted butter and 1 vanilla extract in small bowl until smooth.
Directions
Preheat ove at 325 degrees.
In a medium bowl combine sifted flour, baking powder, baking soda, salt, cinnamon and nutmeg , then set aside.
With a hand or stand mixer beat sugar and butter until well blended. Beat in pumpkin, egg, vanilla extract then add gradually dry ingredients. Fold in the chocolate chunks until just incorporated.
Drop rounded ice-cream scoop balls of cookie dough on a baking sheet covered with parchment paper.
Bake for around 10 minutes.
Allow to cool on the baking sheet for a couple of minute, then move the cookies on a wire rack and cool completely.
Drizzle with the Vanilla Glaze .
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