November 3, 2009

as promised, it's the great pumpkin cookies.
in other words.. big 'n' fat extreme soft pumpkin chocolate chip cookies.
and they are super duper delish.

do you know that marvelous triumphant feeling that comes when a recipe turns out just right the first time? multiply that feeling by 10 and you'll get how happy i was with the result. when a cookie ends up being better in my mouth than it was in my imagination, i know i've found something special. they were everything i wanted and more. and now i know that pumpkin + chocolate is a perfect mix. thanks, joy the baker. they will be making an annual appearance, if i have anything to say about it. i need a little halloween tradition, and this seems like just the thing.

Pumpkin Chocolate Chip Cookies
adapted from joy the baker.

2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg 
1/4 tsp. ground cloves
2 eggs
1 c. raw sugar
1/2 c. coconut oil, melted (or canola oil) 
1 c. pumpkin puree
1 tsp. pure vanilla
1 c. chocolate chips

01. position a rack in the middle of the oven. preheat oven to 325 degrees. line two baking sheets with parchment paper and butter the paper.
02. stir the flour, baking powder, soda, salt, and spices together in a medium bowl and set aside.
03. in a large bowl, beat the eggs and sugar on medium speed until smooth and lightened in color, about 1 minute. stop mixer and scrape sides of bowl as needed during mixing.
04. on low speed, mix oil, pumpkin, and vanilla until blended.
05. mix in the flour mixture to incorporate it. mix in the chips.
06. using a 1/4 c. measuring cup or a large spoon, scoop mounds of dough onto prepared baking sheets, leaving 2 1/2 inches between.
07. bake the cookies one sheet at a time for about 16 minutes, or until tops feel firm and a toothpick inserted in the center comes out dry. cool cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to a wire rack to cool completely.
08. dust cooled cookies with powdered sugar. for jack-o-lantern faces like mine, cut two triangles and a pumpkin grin from parchment paper and arrange on top of cookie before dusting with powdered sugar.

*fyi. this is an easy one to cut in half. a half-batch made 8 huge cookies and that was just right for handing out to brothers and sisters in law and a few for us.


haley said...

these are so cute!!!!!!!!!!!

ALFIE said...

summer:: these cookies look amazing!!! also: loved the "this is it" review. can't wait to go see it!! needtobreathe was incredible in concert-- they sang an acoustic version of "more time". the tickets were super cheap...about $10. you guys should check them out if they are coming your way!!

Christina said...

Those cookies turned out SOOoooo cute! And the recipes sounds super-tasty too.

Anonymous said...


Mom Judy said...

Now I now why KIrsten came to our door with powdered sugar all over her face. The cookies looked amazing. It looks like a good project for preschool.

Anonymous said...

I want to eat these RIGHT NOW. So yummy looking.

natalie said...

i've got to try this recipe!

Renee said...

can you still make pumpkin jack-o-lantern cookies in November?!!
think I will no matter what!

Tiffany said...

I MUST try these. Mmmm.



about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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