Recipe Method

To prepare the pumpkin, simply slice the pumpkin in half, remove the seeds/strings and then roast the pumpkin halves for 1 hour at 200˚C/180˚C Fan. Once cool enough to touch, spoon out the pumpkin from 1 half, squeeze out any excess moisture and then set aside.

Chop the white chocolate into small chunks.

Melt the butter and then gently mix in the sugars, cinnamon and ginger. Add 90g pumpkin and mix gently until combined. Add a small pinch of salt before sifting in the flour in 3 stages, mixing gently until all the flour is just incorporated each time. Add the white chocolate and mix (again… gently). Place the cookie dough in the fridge for 1 hour.

Preheat the oven to 220˚C/200˚C Fan.

Portion the cookie dough with an ice cream scoop and add to a baking paper lined baking tray, leaving plenty of room between each cookie.

Bake in the oven for 16 minutes. After 8 minutes, you can shape the cookies into more exact circles by spinning a round mould around each cookie.

Remove from the oven, leave in the tray for a few minutes before resting the cookies on a wire rack until you’re ready to eat them.