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