Mexican chili chocolate cookies take their cue from mole sauce, pairing cocoa and cinnamon with chili powder and moistened with leftover pumpkin purée. A reduced-sugar dough makes it a diabetes-friendly treat.
Whisk the pumpkin purée with the egg, brown sugar and vegetable oil.
Sift the flour with the cocoa, cinnamon, chili powder, baking powder and salt, then fold it into the wet mixture a little at a time to form a soft dough.
Scoop small balls of dough onto a lined baking tray, spacing them apart, and bake in an oven preheated to 175°C for 15 minutes until the edges are just set.
Add the chili powder gradually, tasting as you go, since too much can make the cookies uncomfortably hot. Do not overbake, or the cookies will dry out and turn hard. Allergens: contains gluten (flour), egg.
If you do not have leftover pumpkin purée, mashed boiled sweet potato gives the same moisture; reducing the cinnamon by half a teaspoon keeps the flavour balanced.
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