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:
- 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.
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.
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.
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:
- Swirled Pumpkin Cheesecake
- Pumpkin Banana Bread
- Nutella Swirled Pumpkin Muffins
- Pumpkin Sheet Cake
- Costco Copycat Crumb Pumpkin Muffins
- Pumpkin Roll
- Cinnamon Swirl Pumpkin Bundt Cake
- Gingersnap Pumpkin Cheesecake Bars
- Pumpkin Gooey Butter Cake
- Pumpkin Bread
Mini Cadbury Chocolates Pumpkin Cookies
- 1 Cup Butter, unsalted
- 1 Cup Brown Sugar
- 1/2 Cup Dark Brown Sugar
- 1 Egg Yolk, large
- 3 Tablespoons Maple Syrup
- 1 teaspoon Vanilla
- 1/2 Cup Pumpkin Puree
- 2 1/4 Cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Pumpkin Pie Spice
- 3/4 teaspoon Cinnamon
- 1 Bag Candy, mini Cadbury Eggs, harvest mix, chopped in half pieces
Cinnamon Sugar Topping
- 1 Tablespoon Dark Brown Sugar
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
For the Cookies
- In a skillet over medium high heat, add the butter and cook until foaming and beginning to turn amber in color with brown flecks on the bottom of the pan. Remove from the heat and pour into a bowl so it will not continue to cook. The smell should be very fragrant. Set aside to cool for 20 minutes then place in the fridge for 10 more minutes.
- In a large bowl, whisk together the dry ingredients, set aside.
- In a mixing bowl of a stand mixer, use a spatula to scrape the butter into the bowl and beat together the butter and sugar for 1 minute. Add the vanilla and egg yolk and mix again.
- Finally, stir in the pumpkin.
- Slowly pour all dry ingredients into the mixer and beat again until combined. Stir in the Cadbury bits.
- Place in the fridge while you preheat the oven and prepare cinnamon sugar.
- Heat the oven to 350 and line a baking sheet with a silpat.
- Roll the dough into balls and then roll into the sugar mixture.
- Bake for 12 minutes and enjoy!
For the Cinnamon Sugar
- In a small bowl, combine the brown and white sugars and cinnamon, using your fingers to break up bits of brown sugar.
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.