Hello Lovelies!
I hope everyone has been enjoying the cooler weather I couldn’t be more excited for leggings, beanies and boots… Oh my boots how I missed them! I have been wanting to make pumpkin chocolate chip cookies for a while now and the other day when it rained felt like the perfect day. I got the recipe from a blogger and author of “Sally’s Candy Addiction” she is one of my favorite bakers! She makes the best desserts and has such amazing photos! She is definitely an inspiration. These cookies were very easy to make! The cookie dough is made with no eggs; you can just eat the batter without any worries. I must warn you though you may not have any cookie dough left to bake… it’s that good! You can freeze the cookie dough for up to 3 months, which means pumpkin cookies in the spring… I could eat these all year!
Sally suggested leaving the cookie dough in the fridge covered for at least 30 minutes before baking. You can set the oven to 350 degrees, baking time is only 10-12 minutes depending on your oven after that the cookies must cool for at least an hour on a cooling rack before eating…I know it’s tough, but trust me it’s worth it. They are so soft and not too sweet and are good up to a week, the pumpkin really stands out after day 2!
If you are a pumpkin fan these are a must make this season before everything peppermint and gingerbread take over! I am having a Halloween party and I think these will be a perfect treat to have along with some other scary good dishes! Monday I will be sharing with you a creepy sangria recipe… With a spooky twist. I hope everyone has a fun and safe Halloween weekend! See you Monday Lovelies!
xoxo Shaunté
For more of Sally's recipes check out her website!
Ingredients:
- 1/2 cup (1 stick or 115 grams) unsalted butter
- 1/4 cup (50 grams) packed light or dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons (86 grams) pumpkin puree (canned pumpkin I used organic)
- 1 and 1/2 cups (190 grams) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg1
- 1/4 teaspoon ground cloves1
- 1/4 teaspoon allspice1
- 1/2 cup (90 grams) semi-sweet chocolate chips ( I used dark chocolate, since it's my fav)
Baking :
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 10 minutes. The cookies will look very soft and underbaked. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
Mila isn't the biggest fan of her Halloween costume, but she loves me so she posed for the picture!
My pumpkin jar finally has some treats inside!