I love fall! It means that I have an excuse to start baking again. I like to cook, but I love to bake. Last weekend I tied a pumpkin cookie recipe from Marth Stewart. It was a very good cookie, moist, fluffy, and had a good pumpkin flavor. http://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-cookies/
My kids were able to down the whole bunch in just a few days! They begged me to make more. So this last weekend Nolan and I made another batch of pumpkin cookies. I wanted to try a new recipe so I Googled “pumpkin chocolate chip cookies” and I read through a few different recipies. This one particular recipe really struck me as to what was missing in Martha Stewart’s cookie, more spices. While the pumpkin flavor was good in Martha’s it still was missing the wow that I was looking for. This cookie had the correct amount of spice, pumpkin, texture, and taste. I found it over at Two Peas & Their Pod blog. http://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-cookies/
If you make any pumpkin cookie make this one!
Here is their recipe:
Pumpkin Chocolate Chip Cookies
Yield: 3 dozen cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
3 cups Gold Medal all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup butter, at room temperature
3/4 cup brown sugar
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups chocolate chips
1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
4. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.