Description
Delight in these Pumpkin Patch Chocolate Cookies featuring rich cocoa dough studded with milk chocolate chips, topped with a luscious dark chocolate ganache, and decorated with festive green buttercream vines, fondant pumpkins, and crushed Oreo crumbs. Perfect for fall celebrations or any time you crave a chocolatey treat with a creative twist.
Ingredients
Scale
Cookie Dough
- 125 g Butter (softened, unsalted)
- 125 g Light brown soft sugar
- 75 g Caster sugar
- 1 Egg (large)
- 1 tsp Vanilla extract
- 215 g Plain flour
- 35 g Cocoa powder
- 1/2 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 1/4 tsp Salt
- 200 g Milk chocolate chips
Ganache
- 100 ml Double cream
- 100 g Dark chocolate
- 15 g Butter (unsalted)
Green Buttercream
- 25 g Butter (softened, unsalted)
- 50 g Icing sugar
- 1/8 tsp Vanilla extract
- 1/4 tbsp Milk
- Green food colouring
Decoration
- 4 Oreos (crushed)
- 14 Fondant pumpkins (or sweets or ready made decorations)
Instructions
- Preheat & Prepare: Preheat your oven to 180°C Fan/200°C/400°F/Gas Mark 6. Line your baking trays with baking paper to ensure cookies do not stick during baking.
- Mix Butter and Sugars: Using a stand mixer with a paddle attachment, cream together the softened unsalted butter, caster sugar, and light brown soft sugar on speed 3 for 3 to 5 minutes until the mixture is fluffy and paler in color.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugar mixture, mixing until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Gradually add this dry mix to the wet ingredients and mix until just combined to form the cookie dough.
- Mix in Chocolate Chips: Gently fold in the milk chocolate chips to evenly distribute throughout the dough.
- Shape & Bake: Portion the dough into equal-sized balls using a scale for uniform cookies. Place on lined baking trays, ensuring at least 2 inches between cookies for spreading. Bake in preheated oven for 12 minutes.
- Cool Cookies: Allow cookies to cool on the baking trays for at least 10 minutes before transferring to a wire rack to cool completely.
- Prepare Ganache: In a microwave-safe bowl, combine dark chocolate, butter, and double cream. Microwave for 20 seconds at 900W, stir, and continue microwaving in 10-second intervals, stirring after each until the ganache is smooth and glossy. Set aside to cool and thicken.
- Make Green Buttercream: Beat softened butter and icing sugar together until smooth. Add vanilla extract, milk, and green food coloring, mixing until you achieve the desired shade and smooth consistency. Transfer to a piping bag and trim a small tip for piping vines.
- Decorate Cookies: Spread a layer of cooled ganache on each cookie using the back of a teaspoon. Place a fondant pumpkin atop the ganache, sprinkle crushed Oreo crumbs around, then pipe green buttercream vines to complete the decoration.
- Storage: Store leftover cookies in an airtight container and consume within 3 days to maintain freshness and flavor.
Notes
- Using a stand mixer with a paddle attachment is ideal for best texture and ease, but hand mixing can also work.
- If you don’t have enough baking trays, bake the cookies in batches, keeping the dough at room temperature.
- Fondant pumpkins can be substituted with any seasonal sweets or ready-made decorations as desired.
- Ensure the ganache is fully cooled and thickened before decorating to prevent melting the buttercream.
- For uniform cookies, weighing each dough ball is recommended.
