A large can of pumpkin puree was getting way too comfortable on my pantry shelf…
I guess you know what happened next…Pumpkin Chocolate Chip Cookies.
I have to say I’ve never had pumpkin cookies or anything pumpkin before I came to US. I’m still not too keen on pumpkin pie, but I love pumpkin cupcakes and pumpkin cookies.
I decided to accessorize plain pumpkin cookies with some chocolate chips and let me tell you, these are so good, you’ll be reaching for a second one before you finish the first one, that is if your friends don’t get them faster.
2 cups (approximately 260 grams) all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 sugar
1/2 cup (120 ml) oil ( canola oil or corn oil)
1 teaspoon pure vanilla extract
1 cup (215 grams) canned pumpkin puree
1/2 cup semi sweet chocolate chips
In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light, doubled in volume, mixture will be pale color. Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Add chocolate chips, and mix just until combined. Using 1/4 cup of batter ( I used a small a small cookie scoop) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
With the back of the spoon dipped in water smooth the cookie drops if necessary.
Bake for about 15 – 18 minutes or until a toothpick inserted in the center of a cookie comes out clean.
Rotate baking sheets in half time.
Remove from oven and transfer to a wire rack to cool completely before frosting.
These are wonderfully soft and really delicious.
Enjoy.
These cookies are going to be a hit at your Halloween Party too..
Today I’m going to show you another set of cookies I made for the Valentine’s Day. These cookies are inspired by hunting and fishing. I guess I could have been little more aggressive with hunting designs but at the same time they are meant to be for a special day so why not keep them…
It has become kind of a tradition, every year I make a birthday cake and/or cookies for my friends’ kids. Tyler is 14 and Katie is 12. Katie is into photography. I made her a set of photography inspired cookies. I will be sharing them all on the blog. Here is the whole set. Today…
I paired my birthday worthy Baileys Chocolate Cake with Irish Cream Buttercream and homemade liquor filled chocolate spheres. So good!
3 Comments
My recipe for these is slightly different, but I agree: They're the best–and for me, an autumn tradition. Once I've made my first batch of these, I know it's fall. 🙂
I guess it is a good thing I put them all in the freezer..actually I'm loving them frozen too. I love lemon flavor so I might still dip them in lemon icing. Yum. Thank you for stopping by. 🙂
My recipe for these is slightly different, but I agree: They're the best–and for me, an autumn tradition. Once I've made my first batch of these, I know it's fall. 🙂
I guess it is a good thing I put them all in the freezer..actually I'm loving them frozen too. I love lemon flavor so I might still dip them in lemon icing. Yum. Thank you for stopping by. 🙂
I love pumpkin cookies! I make them with a lemon icing on top, but I will definitely have to try this version. Yum!