One of the greatest things about Fall/October-November is pumpkins. I love carved jack-o-lanterns for Halloween. I love pumpkin bread, pumpkin pie, pumpkin steamers… but most of all I love pumpkin cookies. For the most part pumpkin cookies come in the cakie chocolate chip variety. I am not on a campaign to get rid of such delectable delights, but today I would like to offer up a tasty deviation on the typical pumpkin cookie.
I came by this pumpkin cookie recipe which I was interested in checking out because visually it looked different than your typical pumpkin cookie (after a few tweeks and times making it, it finally came out the way I wanted it to). Not only is it visually different, in your mouth it carries a totally different texture. It feels more like a cookie than many of the cake batter like pumpkin cookies (like you can buy at the store).
Another plus to this recipe is it’s simplicity. This is quick and easy to make… and your family and friends will be thanking you. One thing to be aware of is that these cookies come out the size of a small plate. So it is important that you are hungry when you make them. These are not the type of cookies you snack on, but it is more the type of cookie you throw into your kids lunch and say, “there’s lunch, have fun at school.” Well, maybe calling them a meal may be pushing it too far, but nevertheless they are not for the faint of heart. When you bite into one of these you need to be committed to spending some time savoring the experience; and you won’t want to be full when you start into one, because it really will add a satisfying fullness in and of itself.
Happy fall. And remember this is the season for sharing tasty morsels with family and friends. This is one of those recipes you will want on file because once you show up to a family shindig with these babies… you will be asked to bring them again next time. They are that good.
Pumpkin
Ingredients
2 cups pureed pumpkin
2 cups granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
2 eggs
2 TB vanilla extract
2 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
3/4 tsp all spice
3/4 tsp ground clove
4 tsp baking powder
2 tsp baking soda
4 cups all purpose flour
3 cups chocolate chips (semi sweet)
Directions
- in a mixer add in pumpkin, sugars, vegetable oil, eggs, and vanilla. Beat until smooth
- Add in all spices, baking powder, baking soda, flour, and chocolate chips. Mix until all is combined. Will be thick and sticky, this is okay
- Cover dough and allow to rest in fridge for at least an hour.
- Preheat oven to 350 (F). Line cookie pans with parchment paper. Using a 1/4 cup scoop batter and place on pans for each cookie. Try to place cookies evenly apart from one another. (They are big and will spread a little)
- Bake for around 15-18 minutes
- Let cool for about 10 minutes before transferring to a wire rack
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Little Mischief's Adventures 
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