Sunday, November 21, 2010

Pumpkin Chocolate Chip Cookies


Once again I find myself with the same dilemma as a few months back.  Do I start working on my school paper as soon as I wake up and then take a break to bake or do I start with the baking and then switch to the paper to ensure my mind is totally focused?  If you must know which path I chose I did in fact begin with the paper.  I may have taken my baking break a bit earlier than planned, but as soon as I finish this post I am back to the paper! :)


As I looked out the window of my cab on my way back to the office earlier this week I noticed the most beautiful tree with bright red and orange leaves.  Whenever I see leaves like these I think of my mother and I am reminded of the need to bake as many Fall recipes as I can before the season passes.  Normally I am not a big fan of pumpkin recipes, but after trying a friend's pumpkin pie a couple of weeks back I figured that if I found the right recipe I would give it a go this Fall.


I came across this recipe for "Perfect Pumpkin Cookies" and saw cinnamon chips on the list of ingredients!  Cinnamon chips...that is all the convincing I need!  Thankfully I still had one bag leftover from my aunt's cinnamon chip package (I still cannot find cinnamon chips in DC).  These cookies came out big and fluffy and full of flavor.  Friends commented that the taste was a cross between a scone and a muffin, which I agree with, but I think a more accurate description would be a cake-like cookie.  The pumpkin flavor does not overpower any of the other ingredients, so you really can taste everything from the nutmeg to the cinnamon.  The cookies also go great with a little bit of vanilla ice cream.  I hope you enjoy these cookies as much as I did! 


Pumpkin Chocolate Chip Cookies
adapted from Erin Cooks
Yields 3 dozen cookies

Ingredients
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg, beaten
1 tsp vanilla extract
6 oz. mini semisweet chocolate chips
1 cup cinnamon chips

Directions
Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. 

In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In another bowl beat the butter, sugar, pumpkin, egg, and vanilla; just until blended.  Mix in the dry ingredients.  Stir in the chocolate and cinnamon chips with a wooden spoon.

Drop the dough 1 inch apart on the baking sheet.  (I used two spoons to shape the dough)  Bake the cookies for about 15 minutes or until lightly browned.  Let the cookies cool on the sheets for two minutes. Transfer to wire racks to cool completely.


Don't you just love Fall!

7 comments:

  1. These look DELICIOUS! I think I will make these for a Thanksgiving dessert! And now that you mention it, I haven't seen cinnamon chips in DC or in Alexandria. I will now be on the cinnamon-chip hunt :) Thanks for this great recipe!

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  2. Great idea! I hope your Thanksgiving group enjoys the cookies. Also, please let me know if you find cinnamon chips in the area!!

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  3. These sound absolutely delicious!!! I may have to make them for Thanksgiving. I love that they have cinnamon-chips in them - YUM! ;)

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  4. yum! Think I may try these for our turkey day feast!

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  5. Those cookies make me want to eat the computer!!

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  6. Hey Jess!

    I just made these cookies and they are wonderful! I made them with wheat flour because that is what I have on hand at the moment and also ended up putting in about twice the amount of pumpkin in order to use up the entire can of pumpkin puree. They were very light and almost spongy in texture and my roommates and I all give them a thumbs up!

    Thanks for the great recipe and idea! I hope all is well with you!

    Emma

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  7. So glad the cookies turned out well and that everyone enjoyed them!

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