½teaspoonbaking soda, (bicarbonate of soda in the UK)
135 grams (¾cup)dairy-free chocolate chips
I highly recommend weighing the ingredients with a digital scale for best results.
Preheat oven to 350° F (176 °C) and place one of the oven shelves in the top half of the oven, about ¾ up from the bottom of the oven.
Line a baking tray with parchment paper or a silicone baking mat. Set the tray aside making sure it is away from the warm oven while you make the cookie dough.
Take some kitchen paper or a clean lint-free dish towel (that you don't mind getting stained), and spoon the pumpkin puree onto one side of it. Spread it out quite thin with a spoon then fold the paper towel or dish towel over the top. Press down on it a bit to encourage the liquid from it to absorb then set aside and leave it for a few minutes. This step is important to remove excess moisture from the pumpkin puree.
To a mixing bowl add the softened butter and sugar. Mix together with a spatula until combined.
Add the flour, ground flax, pumpkin spice, vanilla, salt and baking soda to the bowl.
With a metal spoon, scrape the pumpkin puree off the kitchen paper and into the mixing bowl. Mix everything together, making sure it's nice and smooth with no visible lumps of pumpkin or butter. Don't overmix.
Add the chocolate chips and stir them through so they are evenly dispersed.
No chilling of the dough is required so you can bake right away. Using a lever ice cream scoop or a cookie scoop to scoop out the dough onto the prepared baking tray so they are at least 3 inches apart. My scoop holds 3 tablespoons of cookie dough. If yours is significantly different your cookies could take more or less time to cook so adjust accordingly.
Bake in the preheated oven for 7 minutes then lift the tray (using oven gloves) a good 4 inches above the oven shelf then let it fall back onto the shelf. This will knock the air out of the cookies and improve the texture. Bake for another 6 to 7 minutes until just starting to get a golden hint around the edges.
Remove from the oven and give the tray a really sharp tap on either the oven shelf, the stovetop or a cutting board, then allow the cookies to cool on the tray.
I highly recommend weighing the ingredients with a digital scale for the best results. The balance of flour to fat has to be absolutely spot-on for these to turn out perfectly and cups are not an accurate measure. If you absolutely have to use cups, aerate the flour with a fork, then spoon it gently into the cup without compacting it or shaking down, then level the top with a knife. Do not scoop the flour up.Success Tips
Removing the excess liquid from the pumpkin puree is SO important before making the dough. It’s a surefire way to prevent the dough from becoming too wet and the baked cookies from being cake-y.
The ground flaxseed is crucial for the texture of the cookies, so don’t replace it with anything else.
I strongly encourage you to weigh the ingredients rather than using measuring cups. If the ingredients are measured exactly, the cookies turn out perfect. Even the smallest change will affect how the cookies turn out.
Use a cookie or lever ice cream scoop to get evenly sized balls of dough. When they are different sizes your cookies will bake at different speeds. Smaller ones could potentially overbake or burn, while larger ones won't be cooked enough.
Trust me: the tray dropping/tapping trick really works! You may feel crazy while you’re doing it, but it’s for the sake of the best cookies ever!
Do you like your cookies on the crunchier side? Just bake them for an additional 2 or 3 minutes.
No pumpkin spice? Make your own!
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon ground nutmeg
Add to a jar, seal it and give it a shake to mix everything together. Or just use ½ a teaspoon of cinnamon instead.Storage and freezing - After the cookies have been baked and cooled completely, store them in an airtight container at room temperature. They can also be frozen.If you want to freeze the cookie dough, scoop the balls of dough and place them onto a lined baking tray. Place the whole tray in the freezer until the dough is hard, then transfer to a freezer bag or freezer-safe container. They will keep for up to 2 months.When it’s time to bake, remove the dough from the freezer, lay it out on a lined baking tray, and cook as per the instructions but add on an extra minute or two.