Pumpkin Spice Dubai Chocolate Cookies
- Cook Time: 42 minutes
- Total Time: 42 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup kataifi (shredded phyllo pastry), chopped
- 2 tablespoons unsalted butter (for toasting)
- 1/2 cup pistachio cream or paste
- 1 tablespoon tahini
- 1 teaspoon pumpkin pie spice (for the filling)
- 1/2 cup unsalted butter, softened (for the dough)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup pumpkin puree (blotted with a paper towel)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice (for the dough)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips or chopped chocolate
Instructions
- In a small skillet over medium heat, melt 2 tablespoons of butter. Add the chopped kataifi and toast, stirring constantly, until it is golden brown and very crispy. Remove from heat and let it cool slightly. In a medium bowl, mix the toasted kataifi with the pistachio cream, tahini, and 1 teaspoon of pumpkin pie spice until well combined. Scoop small tablespoons of the mixture onto a parchment-lined tray and freeze for 15-20 minutes to firm up.
- In a large mixing bowl or a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Proper creaming ensures a soft cookie texture.
- Add the blotted pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Beat until fully incorporated. Make sure your pumpkin puree is blotted to remove excess moisture, which prevents the cookies from becoming too cakey.
- Whisk together the flour, pumpkin pie spice, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in half of the chocolate chips by hand.
- Preheat your oven to 350°F (175°C). Take a large scoop of cookie dough (about 3 tablespoons) and flatten it in your palm. Place one chilled ball of the crunchy pistachio filling in the center. Wrap the dough around the filling, ensuring it is completely sealed. Top the cookies with the remaining chocolate chips.
- Place the stuffed cookies on a baking sheet lined with parchment paper, spacing them at least 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. This helps the filling set slightly while keeping the center gooey.