Pumpkin Chocolate Mini Soft Cakes

11:03 AM flaneur 2 Comments

Oh My God. Guys, these are seriously ah-mah-zing. I mean I'm a full-grown pumpkin lover anyways but these made every single one who tried them go "woaaaaammhh". 
They are super easy to make and the hokaido pumpkin just serves as natural sweetener as well. Not much talking, get it going and make these!

2 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
Pinch ground ginger
1 cup (2 sticks) butter, room temperature
1/2 cup white sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 15-ounce can pure pumpkin


Cook Hokaido Pumpkin.
Preheat oven to 200 Degrees Celcius.
Whisk all dry ingredients together. 
Mix together butter and sugar until creamy then mix in egg and repeat.
Mash cooked pumpkin and gradually add dry mixture and hokaido puree to the butter cream in alternating batches to form dough. Try not to overmix as pumpkin might get too chewy. Add chocolate chips if you want here (I sure did).

Scoop out little balls and place on baking tray (works perfectly with an ice cream scooper). 
Bake for about 15 minutes until lightly brown at the edges. 
They will be super soft (at least mine were because I accidentally used too little flour) but they will still turn out dry (as in not liquid) but suuuper soft and fluffy when you let them cool. 
The fewer flour the more moist and fluffy they get. 

Enjoy mi frrriends (scottish accent).