Pumpkin Ginger S’mores Cookies
Perfectly crisp on the edges, chewy in the middle, spicy, sweet salty- these cookies scream Christmas! Browned butter, ginger, chocolate and marshmallows come together to make this cookie an absolute dream. Proceed at your own risk :D
Watch a video tutorial here: click here.
Recipe
Serves: 9
Ingredients
60g unsalted butter (a)
60g unsalted butter (b), soft at room temperature
100g caster sugar
50g light or dark brown sugar
1/2 tsp vanilla paste
1/2 tsp fresh ginger, grated
55g unsweetened pumpkin puree*, at room temperature
1/2 tsp cinnamon powder
150g plain flour
20g toasted milk powder, optional but recommended
1/2 tsp baking powder
1/4 tsp sea salt
85g good quality dark chocolate, 60% cocoa solids, chopped + extra for topping
40g pecans + extra for topping
20-30g mini marshmallows + extra for topping
Method
Watch a video tutorial here: click here.
Preheat oven to 160°C. Roast the pecans for 8-10 mins.
Coarsely chop the pecans. Keep aside.
Turn up the temperature to 190°C (fan-forced) or 200°C (deck oven).
Brown the butter: In a small pot, add butter (a) and place over medium heat to brown. Swirl the pot occasionally to prevent it from burning. Remove from heat. You should be left with 45g of browned butter.
Make the dough: In the bowl of a stand mixer, fitted with paddle attachment, add butter (b), browned butter, the two sugars, vanilla paste and grated ginger. Beat on medium high speed for 3-4 minutes.
Add the pumpkin puree and cinnamon powder and beat until well emulsified ~ 2-3 minutes.
Add the plain flour, toasted milk powder, baking powder and salt and mix on low speed until just combined.
Lastly, add the chopped chocolate, chopped pecans and 20g of the mini marshmallows and pulse for a few seconds.
Scoop out the cookie dough onto a baking tray lined with parchment paper. Top with extra chocolate, pecans and mini marshmallows.
Sprinkle a little sea salt on top and bake at 190°C for 10 minutes. Rotate the tray and bake for another 3 minutes.**
Tap the tray a few times on the countertop straight out of the oven- this will help to flatten them slightly. Let them cool down completely before digging in!
Notes:
*- you can use either store-bought pumpkin or make your own. To make your own, simple boil the pumpkin until soft. Cool slightly before blitzing into a puree.
**- To get super round cookies, use a cookie cutter to lightly shape them at the 10 minutes mark.
If you enjoyed that and tried it at home, please tag me at @myyummyspatula on Instagram so that I can see all your bakes! For more BTS stories, updates and fun, you can follow long here:
