These words are exactly how I would describe these pillow-soft, cake-like, melt-in-your-mouth, amazing cookies. I made them last fall and they were a hit. Yours will be too once you make them yourself!
Needless to say, an extra can of pumpkin hiding in the back of the pantry, and a day off equalled copious amounts of baking havoc that took place in my kitchen this afternoon. I say havoc because I am mostly tidy, but having a camera in the kitchen leads to some moments of hyperventilating when flour, sugar, and egg makes its way into my precious Sony Alpha. Wipe your hands between takes people!
The art of baking is more than a hobby. It’s love. And this love has turned into obsession. Like a wine that gets better with age, I hope to gain photography and culinary skills down the road that I never thought possible, even a year ago! Please support me in my endeavors. I hope you enjoy them as much as I do 🙂
So enjoy, and bake on my fellow followers!
Without further ado….I bring you, the recipe:
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2/3 cup splenda
- 1/3 cup sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup bittersweet chocolate chips
Preheat oven to 350ºF.
Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together dry ingredients (flour, cinnamon, nutmeg, allspice, ginger, salt, powder, soda) and set aside.
3. In a large bowl, whisk together sugar, oil, pumpkin, vanilla and egg until smooth.
Add the dry ingredients to the wet ingredients. Stir until just combined.
Fold in chocolate chips. Do not over-mix.
Lick spoon with raw cookie dough at your own risk. ( I do it all the time)
Drop dough by spoonfuls onto parchment-lined baking sheets, leaving about an inch between each cookie.
Bake for about 12-15 minutes, until a toothpick inserted in the center of one of the cookies comes out clean.
Cool the cookies on the baking sheet on a wire rack for 10 minutes.
Remove the cookies with a spatula and finish cooling them directly on the racks.
Repeat with the remainder of the batter.
Reuse the baking sheets once they’re cool enough.
Makes about 2-3 dozen, depending on how large you make your cookies!
Now these are perfect for a family gathering, a “Netflix & chill” night on the couch, suck-up-to-your-teacher treat, a potluck, or just-broke-up-with-your-boyfriend food.
Whatever you use them for, they will be a hit, I promise!
Drool on, my friends.
Oh yes oh yes oh yes they both,
oh yes they both,
oh yes they both reached for,
3 thoughts on “Pumpkin Chocolate Chip Cake Cookies”
These cookies look absolutely delicious!!! Also the camera work is wonderful – I love the aperture you are using with your camera. WOW! Also, the picture of the egg in the middle of all the wet goods was really neat as it looked like an egg in the middle of a nest. Wonderful recipe – easy to do, wonderful pictures!! You go girl!!
P.S. We are enjoying the cookies and have one left. I will save that for dinner tomorrow night!!
Thanks as always Joyce! 🙂