Chocolate Cookies with Pumpkin Filling
Baking and Desserts • European
Description
Chocolate cookies with pumpkin filling
Ingredients
- Wheat Flour 10 oz
- Cocoa Powder 5 oz
- Baking Powder 1½ teaspoons
- Coarse Salt a pinch
- Vegetable Oil ¼ cup
- Sugar ½ cup
- Brown Sugar ½ cup
- Chicken Egg 1 piece
- Milk 1 cup
- Vanilla extract 1 teaspoon
- Butter 5 oz
- Mascarpone Cheese Unagrande 5 oz
- Chestnut puree ¼ cup
- Ground Cinnamon a pinch
- Powdered Sugar ½ cup
- Ground Nutmeg a pinch
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Sift the flour, cocoa powder, baking powder, and salt into a bowl.
Step 3
In a mixing bowl, beat 1 tablespoon of butter, vegetable fat, and sugar at high speed until smooth, about 3 minutes. Add the egg and continue beating for another 2 minutes. Gradually add half of the flour mixture, then the milk and vanilla. Incorporate the remaining flour into the mixture.
Step 4
Line a baking sheet with parchment paper and drop cookies (about 2 teaspoons of dough per cookie) spaced 2 cm apart.
Step 5
Bake the cookies for 12 to 14 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a plate and allow to cool completely.
Step 6
Prepare the filling. Grate the pumpkin finely and simmer with a small amount of water, then strain and squeeze well. In a mixing bowl, beat the mascarpone, 100 grams of butter, and powdered sugar at medium speed until smooth, about 3 minutes. Add the pumpkin, cinnamon, nutmeg, and beat until silky.
Step 7
Spread the filling between two halves of the cookies.
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