Chocolate Cookies with Pumpkin Filling
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
Chocolate cookies with pumpkin filling
Ingredients
- Wheat Flour - 8.8 oz
- Cocoa Powder - 3.5 oz
- Baking Powder - 1½ teaspoons
- Coarse Salt - a pinch
- Vegetable Oil - ¼ cup
- Sugar - ½ cup
- Brown Sugar - ½ cup
- Chicken Egg - 1 piece
- Milk - 1 cup
- Vanilla extract - 1 teaspoon
- Butter - 3.5 oz
- Mascarpone Cheese Unagrande - 4.2 oz
- Chestnut puree - ¼ cup
- Ground Cinnamon - a pinch
- Powdered Sugar - ½ cup
- Ground Nutmeg - a pinch
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Sift the flour, cocoa powder, baking powder, and salt into a bowl.
Step 3
In a mixing bowl, beat 1 tablespoon of butter, vegetable fat, and sugar at high speed until smooth, about 3 minutes. Add the egg and continue beating for another 2 minutes. Gradually add half of the flour mixture, then the milk and vanilla. Incorporate the remaining flour into the mixture.
Step 4
Line a baking sheet with parchment paper and drop cookies (about 2 teaspoons of dough per cookie) spaced 2 cm apart.
Step 5
Bake the cookies for 12 to 14 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a plate and allow to cool completely.
Step 6
Prepare the filling. Grate the pumpkin finely and simmer with a small amount of water, then strain and squeeze well. In a mixing bowl, beat the mascarpone, 100 grams of butter, and powdered sugar at medium speed until smooth, about 3 minutes. Add the pumpkin, cinnamon, nutmeg, and beat until silky.
Step 7
Spread the filling between two halves of the cookies.
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