You know your house is cold when you hold your hands into the oven as its cooling down because rubbing hands or putting them in pockets does not do.

You know it’s cold when you have to dance to even consider changing into proper clothes.

You know it’s cold when the car is icy out.

You know it’s cold when your friend slips over on invisible ice.

Winter is not a season I look forward to, in fact it’s one I dread. Particularly when I consider people on the opposite side of the hemisphere line in swimwear eating ice cream.

Apart of the season that I am currently living through is the abundance of ground vegetables and one is something I have a sort of love or addiction for...Pumpkin.

It can’t go wrong in my book. It’s smooth. It can do sweet in a pie. It can do savory with some feta. It even works as a soup where it’s 90% the ingredient.

How about with some chocolate?

Pumpkin Choc Chip Cookies
Makes 18

150g butter, softened
1 1/4 cup brown sugar
2 eggs
1 teaspoon vanilla essence
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup mashed pumpkin
1 tablespoon maple syrup
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
50 grams chocolate, roughly chopped

Grease a baking tray and set aside.

Cream the butter and sugar until well combined, approximately 1 minute. Add 1 egg and beat until well combined. Repeat with the second egg. Place the vanilla essence, cinnamon and nutmeg into the creamed mixture and stir to combine.

Next add the mashed pumpkin and chocolate and stir until well combined.

Pour the flour, baking powder and baking soda into the mixture and fold in.

Refrigerate for 30 minutes.

Preheat the oven to 180C/350F and spoon the mixture onto the greased baking tray. Bake for approximately 12 minutes or until lightly golden around the edges.

Remove from baking tray and place on a cooling tray until cooled.

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