So recently I was feeling a bit in the fall spirit. I absolutely love this time of year. I love the comfy, coziness of it all. I think that’s definitely reflected in how I cook. I grab a crock pot more often, look up soup recipes, and bake.
I’m always a little amazed at the reaction I get when I make something, especially bake something, that’s new in my house. I say that because it’s not that I CAN’T bake, it’s just that I don’t have the time to very often. So I looked up what I thought would be a quick and fun recipe made from scratch. And it certainly was a hit!
I found several recipes online, some good, some looked amazing. So I kind of used some from here and there. Ultimately, I opted to leave out the eggs because the cookies are bound together by the pumpkin puree (hence the Pumpkin in the title). It really came together nicely. The Ingredients are pretty traditional..
The Wet Ingredients:
- 1 stick of melted butter (I use unsalted because I like to add salt to any recipe myself)
- 1/2 Cup of Granulated Sugar
- 1/4 of Light Brown Sugar
- 1 Teaspoon of Real Vanilla Extract
- 1/3 Cup of Pumpkin Puree (NOT Pumpkin Pie mix because you’ll add spices yourself a little later)
The Dry Ingredients:
- 1 1/2 Cups of All Purpose Flour
- 1 Teaspoon of Cinnamon (or more if you prefer your cookies with more!)
- 1/4 Teaspoon each of: Salt, Baking Powder, Baking Soda, Ground Nutmeg, Ground Cloves, and Allspice
- 3/4 Cup of Semi-Sweet Chocolate Chips
First you want to mix your wet ingredients in a medium size bowl. Pour the melted butter and both sugars together in first and whisk until you don’t have any lumps, then add your vanilla extract and last you’ll whip in your puree until it’s all mixed well. Set aside..
Moving right along..you’ll combine all of your dry ingredients together except for the chocolate chips. Once your dry ingredients are evenly mixed, add your wet ingredients (already mixed) to your dry. Tip..ALWAYS add wet to dry when baking. If you ever forget what order just think to yourself, you always add the milk to your cereal. Same sort of situation. 🙂
Alright, once you have the wet and dry ingredients mixed with a rubber spatula or wooden spoon, fold in your chocolate chips. Now other recipes call for less chocolate than this one. But in our house, we’re traditional chocolate chip purists. So if I don’t bring in on chocolate chips, I might have a mutiny on my hands.
Alright..the next step is pretty important. Put the bowl in the fridge and WALK AWAY for a few minutes. Why? Because this batter is pretty sticky and you’ll need it to firm up a bit before you roll out the cookies. Go ahead…talk amongst ya selves….
After 30 minutes, preheat your oven to 350 degrees, take out the batter and let’s get rollin! I generally use a tablespoon to scoop out a palm sized cookie. My hands happen to be abnormally small..well, really it’s more of a short pinky but that’s for another blog site right? ANYWHO..back to cookies.
When they’re rolled out and placed on a lined cookie sheet place them in the oven. OK here was a discrepancy I found on other recipes I’d looked at. And of course, all ovens vary when it comes to holding temps. But honestly, there’s NO way I could’ve baked these and not had raw cookies in 8-10 minutes. So we went a little longer, twice. Total cooking time was around 13 minutes. Again, your oven temp might vary.
Remove from the oven, let them cool on the pan for a few minutes to stiffen up, then move them over to a cooling rack. I let them set around an hour or so before we all dove in.
All in all..pretty good recipe..especially if you like to shake up a classic recipe every now and again.
Have questions, suggestions or ideas? Then email me at email@example.com..and thanks for stopping by My Tennessee Kitchen!