Chocolate cookies with pumpkin filling

8 servings

40 minutes

Chocolate cookies with pumpkin filling are an exquisite blend of rich chocolate flavor and delicate, spiced pumpkin filling. This dessert was born at the intersection of classic European baking and autumn traditions of using pumpkin. The crunchy, aromatic cookie with a slight bitterness of cocoa contrasts with the velvety creamy filling enriched with hints of cinnamon and nutmeg. This treat is perfect for cozy evenings with a cup of tea or coffee. It is delightful as a standalone dessert or as part of a festive table, especially in the autumn season. Chocolate and pumpkin are an unexpected yet harmonious combination that will please lovers of original flavors.

Energy value per serving

• Calories: 550
• Proteins: 8.6g
• Fats: 27.5g
• Carbohydrates: 67.6g

Ingredients

• Wheat flour: 250 g
• Cocoa powder: 100 g
• Baking powder: 1.5 tsp
• Coarse salt: pinch
• Vegetable fat: 0.3 glass
• Sugar: 0.5 glass
• Brown sugar: 0.5 glass
• Chicken egg: 1 pc
• Milk: 1 glass
• Vanilla extract: 1 tsp
• Butter: 100 g
• Mascarpone cheese: 120 g
• Pumpkin puree: 0.3 glass
• Ground cinnamon: pinch
• Powdered sugar: 0.5 glass
• Ground nutmeg: pinch

Cooking steps

1. Preheat the oven to 180 degrees.

2. Sift the flour, cocoa powder, baking powder, and salt into a bowl.

   Required ingredients:

   • Wheat flour: 250 g
   • Cocoa powder: 100 g
   • Baking powder: 1.5 teaspoon
   • Coarse salt:  pinch

3. In a mixing bowl, mix 1 tablespoon of butter, vegetable fat, and sugar at high speed until homogeneous, about 3 minutes. Add eggs and continue beating for another 2 minutes. Incorporate half of the flour mixture, then milk and vanilla. Add the remaining flour to the mixture.

   Required ingredients:

   • Butter: 100 g
   • Vegetable fat: 0.3 glass
   • Sugar: 0.5 glass
   • Brown sugar: 0.5 glass
   • Chicken egg: 1 piece
   • Wheat flour: 250 g
   • Milk: 1 glass
   • Vanilla extract: 1 teaspoon
   • Wheat flour: 250 g

4. Line the baking tray with parchment paper and place the cookies (about 2 teaspoons of dough per cookie). Leave 2 cm space between them.

5. Bake the cookies for 12 to 14 minutes. Remove from the oven, let cool for 10 minutes. Transfer to a plate and let cool completely.

6. Prepare the filling. Stew grated pumpkin with a little water, strain through a sieve, and squeeze well. In a mixing bowl, beat mascarpone, 100 grams of butter, and powdered sugar at medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, nutmeg, and beat until silky consistency.

   Required ingredients:

   • Pumpkin puree: 0.3 glass
   • Mascarpone cheese: 120 g
   • Butter: 100 g
   • Powdered sugar: 0.5 glass
   • Ground cinnamon:  pinch
   • Ground nutmeg:  pinch

7. Spread the filling between two halves of the cookie.