Holy moly it’s been a long time since my last post! These last few months have been FULL of travel for me and Jon but it’s time to get back to business. To kick off things off, today’s post is dedicated to the face of Fall— Pumpkin.
Two years ago, I was introduced to the joys of pumpkin carving by my good friend Carolyn. Her family is incredibly festive for every holiday, and it’s no surprise that Halloween was a thing in their household. Her parent’s bought us pizza, we carved our little hearts out and good times were had by all.
Although last year was a miss, this year Carolyn and I were back on track!
With fall beers and light hors d’oeuvres on the menu, Jon and I decided Pumpkin Spice Chocolate Chip Cookies were the perfect compliment to Carolyn’s spread. The recipe below yielded 28 cookies and they were all pretty big! Unlike the texture of traditional chocolate chip cookies, these were a little more voluminous/cake-like. Also, in order to achieve a little crunch on the bottom, we left our cookies in the oven for 27-29 minutes BUT the original recipe did say they could be removed in 22-24 minutes. All depends on your preference :).
Have a safe Halloween, and happy baking!
P U M P K I N S P I C E C H O C O L A T E C O O K I E S
Ingredients (yields 28 cookies)
Pumpkin Pie Spice*
2 Cups flour
1 Teaspoon baking soda
3/4 Teaspoon baking powder
1/4 Teaspoon salt
1 1/2 Cup granulated sugar
1 Stick unsalted butter
1 Can of pumpkin
1 Teaspoon vanilla extract
3/4 Cup semi sweet chocolate chips
(*You can absolutely buy pre-mixed pumpkin spice, but if you tackle it yourself, just do a pinch of cinnamon, allspice, ginger, nutmeg, black peppercorns, and star anise.)
- Preheat oven to 300 degrees.
- Mix flour, baking powder, baking soda, salt and pumpkin spice in a medium sized bowl. Set this aside.
- Mix butter and sugar in a large bowl until the texture is smooth. Mix in vanilla extract, egg and pumpkin.
- In small batches, add dry ingredients into the large bowl with the wet mixture. For easy, even mixing, use a sifter throughout the process.
- Fold chocolate chips into the large bowl of cookie batter.
- Using a tablespoon, scoop batter on to a non-stick tray with two inches between each cookie. (My baking sheets have seen better days so I tend to add foil and non-stick baking spray to play it safe.)
- Bake cookies for 24- 29 minutes or until golden brown.
- Allow cookies to cool for 15 minutes, then chow down!