These pumpkin and chocolate cookies bring home the taste of autumn that this year is being made to beg, and every time I prepare them I remember my first Halloween, the one I lived with 15 years in the United States. I had gone to study for a while and my American sister, René, promised me that I would not forget it.

That day we spent among pumpkins and costumes and his mother prepared some cookies to give to the neighbors. They were my first cookies and I'll never forget that taste.

Since then every time autumn arrives and I prepare my pumpkin and chocolate cookies I remember that Halloween, how much fun I had with René and his family and those cookies that stayed in my memory forever.

These are not the ones I took that day but I promise you that they will also stay in your memory because they are delicious. Word of Loleta.


For pumpkin butter

  • 90 g roasted pumpkin, very soft and with drained water
  • 20 g brown cane sugar
  • 15 ml maple syrup
  • 1/2 lemon juice
  • half a teaspoon of cinnamon powder
  • a pinch of clove powder
  • a pinch of ginger powder
  • a pinch of nutmeg
  • a pinch of salt

For cookies

  • 250g butter with salt, at room temperature
  • 230g brown sugar
  • 90g pumpkin butter (recipe above)
  • 1 egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 300g scallp flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 250g sparks or pieces of dark chocolate
  • 2 tablespoons cinnamon sugar – 2 tablespoons brown sugar with 1 teaspoon ground cinnamon


For pumpkin butter put all the ingredients well mixed in a saucepan and let it cook for a few minutes until we have a texture similar to jam. If there are lumps of pumpkin we can use a hand mixer to undo it and leave a smooth texture. Reserve

For the biscuits, toast half of the salted butter in a small saucepan over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from heat and transfer to a heatproof container. It has to be cooled before use, so I put it in the freezer for about 15 minutes.

Preheat the oven to 180 degrees and put baking paper on a baking sheet

In a large bowl, mix the two butters with the brown sugar until combined. I have done it by hand with a wooden spoon but you can do it in an electric mixer. Add the pumpkin butter, egg and vanilla, and mix until creamy. Add the flour, baking soda, cinnamon and salt and mix again. Finally we add the chocolate and integrate it well.

We make balls with the dough. The easiest is to make them with a spoon of ice cream balls and then generously pass them through sugar and cinnamon and put them on the prepared baking sheet.

We baked 8 minutes. Remove the tray from the oven and tap it lightly on the counter to flatten them. Return them to the oven for a further 6-7 minutes and allow to cool completely on a rack.

Trucos and tips

  • You can use butter to make pumpkin mousse, different pancakes, to spread on bread, make biscuits...
  • They are kept for a few days in an airtight container
  • Difficulty: easy
  • Servings: 13 biscuits
  • Preparation time: 40 minutes

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