Mini Cadbury Chocolates Pumpkin Cookies

Just when I thought our chewy pumpkin cookies couldn’t get any better, I had the thought to add chocolate! And not just any ol’ chocolate, Cadbury chocolate!

You know those perfect little candy coated chocolate eggs that flood the grocery stores at Easter time? They are addicting! Now you can find them in the fall in their harvest mix and at Christmas time. It was hard enough to control myself at Easter time with the mini eggs but now fall and Christmas too?!

To heck with! Indulge! Cadbury, I see you! And I’ll add you to my favorite pumpkin cookies! Drooling!

Ingredients for Cadbury Pumpkin Cookies

You’ll need a few ingredients outside of your standard cookie dry and wet ingredients for this cookie recipe…pumpkin puree, of course, pumpkin pie spice, maple syrup, and the Cadbury chocolate. Here is your full shopping list:

Cookies

Butter – we will brown the butter first thing, love that nutty flavor
Brown Sugar – because of the molasses, it actually works differently in baking. The flavor is warmer, yes, but more importantly it is slightly acidic so the cookies will be moist and chewy versus straight white sugar. That’s why in things like quick breads or pancakes you might see a little white sugar but rarely brown as we want a softer, fluffier texture
Dark Brown Sugar – has more molasses than light brown sugar and helps weigh the cookie down keeping it dense
Egg Yolk – including only the yolk allows the cookies to be chewy and not cake like
Maple Syrup – real maple syrup is ideal, the flavor and color make these cookies heaven
Vanilla – flavor
Pumpkin Puree – be sure you get plain pumpkin puree and not pumpkin pie filling
Flour – just regular all purpose flour
Baking Soda – leavening agent
Baking Powder – leavening agent
Salt – enhances the sweetness
Pumpkin Pie Spice – if you don’t have a container of pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, allspice, and cloves
Cinnamon – flavor
Mini Cadbury Eggs – you should be able to find these at any grocery store

Cinnamon Sugar Topping

Dark Brown Sugar – can be clumpy but can be easily broken up by smashing in your fingertips
Sugar – balances out the richer flavored brown sugar
Cinnamon – combined with the sugars, it is the yummiest topping for these cookies and I love the slight crunch it adds to the outside

The measurements for each ingredients are listed in the recipe card at the end of the post.

a photo of several chewy pumpkin cookies loaded with cadbury chocolate bits scatted on a metal cookie sheet.

How to Make Cadbury Pumpkin Cookies

I mentioned above that we would start with browning the butter, so I’ll explain that first and then jump in to the making the cookie dough.

How to Brown Butter

If you can, use a light colored skillet so you can see when the butter starts to change color and place it over medium high heat.
Slice the butter into 1/2 inch chunks and add it to the skillet.
Let it cook until it starts to foam and change to an amber color with brown flecks. It will be very fragrant too. Remove it from the heat immediately to stop the cooking process.

You have successfully browned butter!

For the Cookies

Move the browned butter to a separate bowl. Let it cool on the counter and then in the fridge.
While the butter is cooling, whisk together all the dry ingredients in a large bowl and prepare the cinnamon sugar topping (see section below).
In the bowl of a stand mixer, add the cooled brown butter and the sugars and mix together well. Then add the vanilla and egg yolk and mix again.
Stir in the pumpkin.
Slowly add the dry ingredients and mix until just combined.
Fold in the Cadbury chocolate bits until mixed evenly throughout.
Preheat the oven and line a baking sheet with a silpat or parchment.
Roll the dough into balls and then roll in the cinnamon sugar mixture.
Bake and enjoy!

For the Cinnamon Sugar

In a small bowl, combine the sugars and cinnamon, using your fingers to break up bits of brown sugar.

All of these instructions can be found in the recipe card below. You can also print and save the recipe there.

a photo of a pumpkin cookie full of cadbury chocolate bits. the cookie has been broken in half and the two halves are stacked on each other with the center facing the camera.

Can You Make Pumpkin Puree From Fresh Pumpkin?

To make puree, cut and seed a pumpkin. Turn the pieces upside down on a baking sheet and roast in the oven until soft.

When done, scoop the softened pumpkin out and place in a blender.

Puree.

Do Pumpkin Cookies Need To Be Refrigerated?

Pumpkin cookies can be stored at room temperature. They will keep for 3-4 days. If you want them to last longer, you can keep them in the fridge for 6-7 days.

Can You Freeze Pumpkin Cookies?

Place cooled cookies in a single layer on the cookie sheet and freeze.

Once frozen, transfer to heavy duty freezer bags and freeze for up to 2 months.

You can also freeze the dough before baking them. Let the dough chill in the fridge for about an hour then scoop into ball and roll in the cinnamon sugar mixture. Place the balls into a plastic ziplock freezer bag.

The dough will keep in the fridge for up to 2 months. Bake it as instructed but maybe add 2 or 3 minutes to the bake time.

If a chewy, dense and soft pumpkin cookie with chunks of dreamy creamy chocolate is what you are after, then try these Cadbury chocolates pumpkin cookies! They will definitely become your favorite fall dessert.

More Pumpkin Baked Goods You’ll Love:

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Mini Cadbury Chocolates Pumpkin Cookies

Course 100 Best Cookies Recipes on the Planet

Cuisine American

Keyword cadbury, Cookies, pumpkin, pumpkin cookie recipe

Prep Time 25 minutes

Cook Time 12 minutes

Total Time 37 minutes

Servings

Calories 181kcal

Author Sweet Basil