Pumpkin Spice Chocolate Cookie Recipe

Derek Mah pumpkin spice chocolate cookie recipe

Happy Equinox to everyone!

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To celebrate, and as promised, here is the quick and easy cookie recipe I have been working on this summer. It was completed just in time for the Equinox. Pumpkin spice double ginger sugar cookies with chocolate creme centre recipe. An extra spicy autumn favourite with a chocolatey surprise. Perfect with hot cocoa, a dark roast coffee, or your favourite spicy tea.

A very easy recipe with total prep time less than fifteen minutes, but look like you worked all afternoon to make them.

This is the same cookie recipe I posted to Facebook a while back.

Cookie Recipe

1 egg
3/8 cup (100ml) sugar
1 teaspoon pumpkin spice
1 teaspoon ginger powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3/8 cup (100ml) vegetable oil
1 cup (250ml) flour
1/2 teaspoon baking powder

Beat egg, sugar, pumpkin spice, ginger powder, salt, and vanilla into a thick grainy mixture. Sugar should be wet, but does not need to dissolve. Whisk in as much oil as you need to result in 1 cup or 250ml of creamy grainy mixture. Add flour and baking powder. Punch it out. Cookie dough done. If this takes you longer than 5 minutes, you should probably sit down.

Chocolate Creme Filling

Derek Mah pumpkin spice ginger chocolate cookie

4 or more heaping teaspoons of chocolate powder
2 cups (500ml) icing sugar
1/2 cup (125ml) butter or vegetable shortening
3 or so teaspoons milk or coconut milk
1/2 teaspoon vanilla extract
pinch of salt

Dissolve salt in vanilla and milk, then beat everything together into a creamy frosting. Use an egg beater or immersion blender if you want it foofier. I use chopsticks because I am Asian and it is the law.


Flatten a teaspoon of dough onto cookie sheet, centre one teaspoon of chocolate mixture on your cookie, flatten a second teaspoon of dough on top and smoonch it down to seal the edges. Bake at 375°F or 190°C for 5-6 minutes.

This results in a lightly browned, slightly crispy soft-in-the-middle cookie.

Total prep time: 15 minutes
Makes 2 cups or 500 ml of cookie dough for 24 small or one enormous cookie.

Happy baking!