Ingredients:
1tbsp ground flaxseed
2tbsp water
150g unsalted butter, softened
125g Med Cuisine Medjool Date Puree
185g plain flour
1tsp bicarbonate of soda
1tsp pumpkin pie spice
1/2tsp ground cinnamon
1/2tsp flaky sea salt
160g pumpkin purée
200g chocolate 70%, chopped
Instructions:
Preheat oven to 190°C (170ºC Fan) and line a baking trays measuring 20 x 20 cm with parchment paper.
Place the flaxseed and water together in a small bowl and let it rest for 10 minutes until it thickens.
In a small bowl, mix together flour, bicarbonate of soda, pumpkin spice, cinnamon and salt.
In a large bowl using a hand mixer, cream together butter and date paste until light and fluffy.
Beat in pumpkin purée and the flaxseed mix until combined. Then add flour mixture. Beat on low speed until no raw flour appears, then fold in the chopped chocolate.
Transfer the mixture into the lined baking tray and place it in the ove for about 25 minutes, until the dough is cooked but still soft.
Allow it to cool before portioning.