Ingredients

• 225g of flour of your choice
• 2 tsp baking powder
• 1 tsp pumpkin spice
• 1/2 tsp pink Himalayan salt
• 125g unsalted butter (or nut butter)
• 100g organic sugar
• 100g pumpkin purée
• 1 small egg or flax seed equivalent
• 2 tsp pure vanilla extract
• 150g chocolate chips
• 100g chopped pecans

Method

1. Preheat oven to 180°C / gas mark 4 and line a large baking sheet with greaseproof baking paper.
2. In a small bowl, sieve together the flour, baking powder, pumpkin spice and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the pumpkin puree, egg and vanilla extract until combined, then add the flour mixture carefully until fully incorporated.
5. Fold in the chocolate chips and chopped pecans. Place the dough in the fridge to chill for 30 minutes.
6. Scoop golf ball size pieces of dough onto the prepared baking sheet, 2 inches apart, and bake until puffed up and golden around edges - roughly 12 minutes.
7. Carefully place on a cooling rack and allow to cool down before enjoying them warm.

This recipe is suitable for vegetarians. If you're vegan, swap the dairy butter for nut butter and use a vegan egg replacement.