Pumpkin cookies with chestnut flour, chocolate and pecans

Ingredients

• non spécifié non spécifié Unsalted butter (Butter at room temperature, cut into small cubes)
• non spécifié non spécifié White sugar (Granulated sugar)
• non spécifié non spécifié Maple syrup (Pure maple syrup)
• non spécifié non spécifié Egg (Whole egg)
• non spécifié non spécifié Pumpkin puree (Steamed pumpkin then blended)
• non spécifié non spécifié Wheat flour (All‑purpose flour)
• non spécifié non spécifié Chestnut flour (Chestnut flour)
• non spécifié non spécifié Baking powder (Baking powder)
• non spécifié non spécifié Fine salt (Fine salt)
• non spécifié non spécifié 70% dark chocolate (Coarsely chopped to obtain large chunks)
• non spécifié non spécifié Pecan nuts (Coarsely chopped pecans)

Instructions

1. Prepare the pumpkin puree

   Cut the pumpkin into pieces, steam it until tender, then blend until smooth puree.

   Time: PT20M

2. Cream the butter and sugar

   In a bowl, place the softened butter, add the sugar and whisk until a smooth creamy texture is achieved.

   Time: PT5M

3. Incorporate the maple syrup

   Add the maple syrup to the butter‑sugar mixture and whisk until fully incorporated.

   Time: PT1M

4. Add the egg and pumpkin puree

   Drizzle in the egg, then the pumpkin puree, and whisk until a homogeneous batter is obtained.

   Time: PT2M

5. Sift the flours, leavening, and salt

   Sift the wheat flour, chestnut flour, baking powder and salt over the mixture, then mix with a spatula until a homogeneous, creamy dough is obtained.

   Time: PT3M

6. Fold in the chocolate and pecans

   Add the large chunks of dark chocolate and chopped pecans, gently fold to distribute evenly.

   Time: PT2M

7. Chill the dough in the refrigerator

   Cover the dough with plastic wrap and let it rest 3 to 4 hours in the refrigerator (about 3 h 30 min).

   Time: PT3H30M

   Temperature: 4°C

8. Shape the cookies

   Scoop balls of about 46 g, lightly flatten them, place them on a baking sheet spaced apart, then place a small piece of pecan on each cookie.

   Time: PT10M

9. Preheat the oven

   Preheat the oven to 190°C on convection mode.

   Time: PT10M

   Temperature: 190°C

10. Bake the cookies

    Bake the cookies and cook for 13 to 15 minutes, until the edges are golden.

    Time: PT14M

    Temperature: 190°C

11. Cool

    Remove the cookies from the oven, transfer them to a cooling rack and let cool completely before serving.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: vegetable margarine, solid coconut oil
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Maple syrup: agave nectar, honey
• Instead of Egg: apple sauce puree, mashed banana
• Instead of Pumpkin puree: butternut squash puree, pumpkin puree
• Instead of Wheat flour: rice flour, oat flour
• Instead of Chestnut flour: almond flour, hazelnut flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Fine salt: sea salt
• Instead of 70% dark chocolate: milk chocolate, chocolate chips
• Instead of Pecan nuts: walnuts, almonds

Equipment Needed

• Mixing bowl (large)
• Electric mixer
• Immersion blender or stand mixer
• Sieve
• Silicone spatula
• Baking sheet
• Parchment paper (optional)
• Cooling rack
• Oven
• Plastic wrap (optional)

Critical Steps — Do Not Skip

• Prepare the pumpkin puree
• Cream the butter and sugar
• Add the egg and pumpkin puree
• Chill the dough in the refrigerator
• Preheat the oven
• Bake the cookies

Chef Tips from the Video

• Lightly sprinkle fleur de sel before baking for a sweet‑salty contrast.
• Serve the cookies warm with a scoop of vanilla ice cream for an indulgent dessert.

Troubleshooting

Storage

Refrigerator: Store the cookies in an airtight container for 5 to 7 days in the refrigerator.

Freezer: Wrap the cookies individually and freeze for up to 2 months.

Room temperature: At room temperature, they keep for 2 to 3 days in a well‑sealed box.

Make-Ahead Tips

• You can prepare the dough the day before and keep it in the refrigerator overnight.
• Raw dough balls can be frozen; bake them directly, adding 2‑3 minutes to the baking time.