“Only the knife knows what goes on in the heart of a pumpkin” – Simone Schwarz Bart.

There are two great things about being part of online baking groups. One, I connect with people who have the same passion as me. And two, I am inspired to try things I wouldnt normally. Point in question, these pumpkin cookies!

Every October, I have watched the wave of pumpkin dishes and desserts taking over the food blogging world . But I never tried baking with it . Which is kind of funny if you think about it , because here in India we get pumpkins almost the year round. So when the theme of this month’s cookie was pumpkin, I was excited and vary at the same time!

As I was a pumpkin newbie, I only just tweaked the base cookie recipe from Foodnetwork . And for the filling , I used a creamy milky chocolate . I thought probably chocolate and pumpkin would go well. And not because I figured if the cookie bombed, atleast there d be some chocolate to rescue it !!

I neednt have worried. These cookies were delicious. Such a breeze to make too. There were gone in no time at all !

You’ll need:

• 125 grams or 1 cup all purpose flour (maida)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp powdered cinnamon
• 1/2 cup brown sugar
• 1/2 cup pumpkin puree (recipe in notes)
• 1/3 cup melted butter (about 70 grams butter)
• 1 egg at room temperature
• 1 tsp vanilla

For the filling :

• 125 grams milk chocolate , chopped
• 1 tsp honey
• 3 tbsp cream (I used Amul fresh cream)
• 2 tbsp unsalted butter

Makes : around 30 cookies of 3 cm each
Time : 15 mins prep + 12 mins baking each batch

Lets get started:

Also:

• These can be stored at room temperature in a closed container upto 3 days.
• Homemade pumpkin puree : Cut the pumpkin into halves or quarters. Remove the seeds and stringy centre stuff. Pour 2 inches of water into your pressure cooker , place a rack and set the pumpkin on it, cut side down. Heat for one whistle. Peel the skin off and blend the softened flesh in a processor or blender until smooth. Its so easy. You can also heat the cut and cleaned pumpkin skin side down at 180 C for 45 minutes , and then blend.

1. 

I have never tasted a pumpkin cookie , infact never even seen one that wasnt on my laptop screen! But I can say with conviction that these were good !! The consistency was somewhere between cake-like and chewy, the hint of cinnamon was great and the gooey chocolate centre was yummy in it ! Absolutely great taste . I see a lot more pumpkin in my future !!!

Creative cookie exchange 

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of our bloggers have made this month:

• Iced Pumpkin Drop Cookies with Pistachios and White Chocolate from The Spiced Life
• Pumpkin Butterscotch Chip Cookies from A Shaggy Dough Story
• Mexican Chocolate Pepita Shortbread Cookies from Magnolia Days
• Peanut Butter Pumpkin Cookies from Food Lust People Love
• Pumpkin, oats and sunflower seeds cookies from Isingcakes & more
• Pumpkin chocolate chip cookies from Karen’s Kitchen Stories
• Pumpkin Date Cookies from Upstate Ramblings
• Pumpkin Oatmeal with White Chocolate M & Ms from Our Good Life
• Pumpkin thumbprints from Flours and Frostings
• Pumpkin Spice Cookies from 2CookinMamas
• Pumpkin Spice Cut Out Cookies from A Baker’s House
• Kids Kitchen: Pumpkin Chocolate Chip Cookies from Study at Home Mama