When the nights grow longer and pumpkins glow outside the doors, it’s time for spooky-sweet treats. Our Halloween pumpkin cookies bring pumpkin, yummy chocolate and a pinch of magic into play. Crispy, spicy and vegan – perfect for any spooky party or for snacking between haunts and candlelight.
INGREDIENTS
Makes 12 regular cookies or 6 jumbo cookies
- 1/2 butternut squash (for 130 g pumpkin purée)
- 70 g brown sugar
- 130 g plain flour
- 2 tsp pumpkin spice
- 1 flax egg (see below)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp natural vanilla extract
- 2 tbsp oil
- 3 tbsp almond or soy milk
- 40 g iChoc White Vanilla
- 40 g iChoc Choco Cookie
HOW TO MAKE IT
Preparation: For the flax egg, soak 1 tbsp ground flaxseed in 3 tbsp water for approx. 5 minutes.
1. For the pumpkin purée, peel half the butternut squash, cut into small pieces and cook in unsalted water until soft. Then purée until smooth.
2. Chop the chocolate into rough pieces and set aside. Preheat the oven to 180 °C.
3. Mix all the ingredients well in a bowl with a wooden spoon. Finally, stir in the chocolate pieces.
4. Line a baking tray with baking paper. Shape the dough into either six jumbo biscuits or twelve normal biscuits. To do this, spoon the mixture onto the baking paper. Bake for 10–12 minutes until the biscuits are lightly browned. Allow to cool before eating.
5. Melt the iChoc Planty Classic in a bain-marie. Once the biscuits have cooled completely, use a toothpick to draw little pumpkin faces on the biscuits with the melted chocolate.