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By Nourishing Amy

Chocolate Pumpkin Thumbprint Cookies

timerPrep Time: 10 minutes

groupsServes: 10 People

Soft, tender and deliciously spiced chocolate chunk pumpkin cookies with a chocolate ganache filling drizzled with more chocolate. Packed with pumpkin pie spices, Divine Dark Orange and Ginger Chocolate and almond butter, these vegan, gluten-free and easy cookies are so warming and seasonal.

 

Ingredients

For the Cookies

½ cup pumpkin puree

¼ cup coconut sugar

3 tbsp coconut oil, melted

2 tbsp runny smooth almond butter (or tahini for nut-free)

1 tsp vanilla essence

⅔ cup plain or GF plain flour

⅓ cup oat flour

⅛ cup vegan vanilla protein powder

½ tsp baking powder

¼ tsp bicarbonate of soda

¾ tsp pumpkin pie spices (or ½ tsp cinnamon, ¼ tsp ginger and a pinch each nutmeg and cardamom)

Pinch of salt

2-3 tbsp plant-based milk, as needed

¾ Divine Dark Orange and Ginger Chocolate, chopped

For the Chocolate Ganache

4 tbsp runny smooth almond butter (or tahini for nut-free)

1 tbsp coconut oil

1 tbsp maple syrup

2 tsp cocoa powder

Pinch of salt

To finish

Melted chocolate

Crushed pecans

Flaky salt

Method

Step 1

1. Preheat the oven to 350*F and line a large baking sheet with parchment paper.

Step 2

2. Place a sheet of kitchen towel in a sieve and spoon in the pumpkin puree. Pat the pumpkin down and leave for 5 minutes to dry out. You will now have 80% left.

Step 3

3. Add the pumpkin to a mixing bowl with the sugar, coconut oil, almond butter, and vanilla. Whisk till smooth.

Step 4

4. Add in the plain flour, oat flour, protein powder, baking powder, bicarbonate of soda, pumpkin pie spices and salt. Start to stir together and add the milk as needed to reach a sticky but firm cookie dough.

Step 5

5. Fold in the chocolate chunks. Divide into 10 pieces, roll into balls and flatten onto the trays.

Step 6

6. Bake for 5 minutes, turn the tray around 180* and bake for a further 5 minutes.

Step 7

7. When the cookies come out the oven, immediately press a small jar or spoon into the middle to make a “thumbprint” indent. Allow to cool fully.

Step 8

8. Make the ganache: stir together all the ingredients till smooth. As it cools down, it will firm up. Place in a piping bag, or use spoons.

Step 9

9. Fill the middle of the cookies with the chocolate ganache and drizzle with melted chocolate. Top with pecans and flaky salt, if desired.

Step 10

10. Enjoy straight away or keep in a sealed container for 3-5 days.

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