• Oven 180c
• Beat together the butter and sugar. Stir in the pumpkin puree, salt, spices and custard powder/cornflour.
• Stir the baking powder into the mixture, then mix in the flour. The dough will be soft but will stay on a spoon unless scraped off.
• Add the pumpkin seeds and 50g of the chopped chocolate. Scoop out the dough with a small ice cream scoop or dessertspoon and place on a greased baking tray. It should make 12 - 15 cookies depending on the size of your dough scoops.
• Press down slightly with a spatula then place chunks of the remaining chocolate on each cookie. 
• Bake for 20 - 30 mins until lightly golden around the edges. If you prefer a softer biscuit, bake for 20 mins, if you prefer a crisper biscuit, bake for 25 - 30 mins.

Tips

• *Feel free to swap the wholemeal for standard white flour (or substitute for 75g white, 75g wholemeal) though it will not have the same fibre/nutritional content. If you don’t have custard powder or cornflour, you can increase the flour to 175g though it will not have the same texture.

  As these cookies use fresh/canned pumpkin, they will not keep as long as other types. Store in an airtight container for up to 5 days.