A contrary Spring, Pumpkin Chocolate Chip Biscuits.

Spring is not behaving. I mentioned it before, when a sticky date decadence appeared earlier in October, but this is just out of control.  Miserable rain, blustery conditions have seen Sydneysiders unpack their recently mothballed winter clothes and grudgingly pull their heavy jackets back into service. Only to be followed mere days later by midsummer temperatures.

I am sick of it, and hearby announce my intention to switch up the seasons, to turn the hemispheres, to declare this Spring, Autumn. Ok, ignore the new flowers, the scent of jasmine wafting on the breeze, the light in the evening, the warm mornings… Ok, Spring, you’re welcome when you decide to appear, but until then, I’m eating for Autumn, too.

Eating Autumn means pumpkin and warming, earthy spices. My RSS reader has been full of pumpkin + chocolate desserts of late, thanks to the reality of Autumn, so here is my favourite: Pumpkin Chocolate Chip Biscuits. And really other than some sunshine, what more could you want?

Pumpkin Chocolate Chip Biscuits
125g Butter, softened
1 1/2 cup sugar
1 egg
1 cup pumpkin, cooked, mashed and drained well (I steamed mine in a little water)
1t vanilla extract
2 1/2 cups plain flour
1t baking powder
1t bicarb soda
1t salt
1t ground nutmeg
1t ground cinnamon
1/2 cup chopped walnuts
1 cup chocolate chips (or chopped up chocolate blocks).

Preheat oven to 180.
Cream butter and sugar until light and fluffy, add egg and combine. Stir pumpkin and vanilla through until smooth.
Into mixture, add sifted flour, baking powder, bicarb, salt and spices, mix lightly. Gently fold in chocolate and walnuts. Spoon teaspoons full of the mixture onto greased or lined baking sheets and bake for 15-20 mins or until lightly browned. Cool on rack and store in airtight container.