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Plump Pumpkin Cookies Recipe

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Plump Pumpkin Cookies

When a friend first told me of mixing pumpkin and chocolate I was horrified. How could the bright orange venerable vegetable of fall invade the deep deliciousness of dark chocolate? It just didn’t seem fair to the chocolate. But then I tried his chocolate pumpkin truffles and realized a new level of flavor combinations had emerged.

So I got thinking about other pumpkin desserts besides pie and pumpkin roll (still great). Iced Pumpkin Cookies
I found a couple Libby pumpkin cookie recipes and played around with them until the cookies came out moist and pumpkiny. I brought out a more distinct pumpkin taste by warming the canned pumpkin in a pot, an America’s Test Kitchen trick. I added raisins and white chocolate chips with a cup of dark chocolate chips to give the pumpkin cookies a richer flavor with more depth. And for even sweeter cookies, I added a vanilla glaze.
These moist pumpkin cookies are now some of my favorite fall goodies. I made some and sent them to a friend as a Thanksmas gift [Thanksgiving doesn’t get enough credit and Christmas lasts a while so we blend them together]. Of course, I we ate our share of cookies too. Plus, there was leftover pumpkin from Thanksgiving, so I had to make more!

 Pumpkin Cookies - reciperoadshow


Moist & Plump Pumpkin Cookies

Dry Goods:
2 1/4 cups all-purpose flour
1 1/2 tsps. pumpkin pie spice or 1:1 cinnamon and ginger w/pinch cloves and nutmeg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (may reduce if using salted butter)

Wet Goods:
1 c. (2 sticks) butter
1 c. granulated sugar
1 can (15 oz.) pumpkin
2 large eggs
1 tsp. vanilla extract

Add-ins:
1 c. semi-sweet or dark chocolate chips
1/2 c. white chocolate chips
1/2 c. raisins

Recipe Directions:

1. Combine all dry ingredients in one bowl.
2. Cream butter and sugar with mixer in separate bowl until ingredients well incorporated.
3. Add eggs, vanilla, and pumpkin to mixture.
4. Gradually beat in dry ingredients into the batter.
5. Mix in chocolate chips and raisins by half cups
6. Drop by rounded something-fulls onto cookie ungreased cookie sheet and bake for 15-20 min. at 375 F.
[I hate recipes that say drop by rounded tsps. I mean who really wants tiny little cookies? Pumpkins are big and round and plump, so why shouldn’t the cookies be too?]

Glaze (optional) – Adjust to your taste/consistency
2 c. confectioner’s powdered sugar
3 1/4 Tbs milk
1 Tbs melted butter
1 tsp vanilla extract

1. Add the wet ingredients to the sugar and stir until smooth.
2. Drizzle over cookies in zig zag patterns.

Note: The glaze will make the cookies softer, so if using you may want to bake cookies a minute longer. Cool completely before glazing and refrigerate use within a day to prevent glaze from setting in.

Makes 3 dozen or more, depending on size. As Linus from Peanuts would say, “Welcome, Great Pumpkin!”

Now onto more Thanksmas.

 

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About Adam

I'm a wannabe chef, house spouse and recovering English major. Food has always been my source of metaphors. But art and language insert their similes and lend flavor to my creativity too. I see the little odd details of life that make the ordinary full of humor. I enjoy creating old and new foods, watching cartoons, reading literature, learning language, and sharing ideas with others. Feel free to contact me with ideas for future posts.

3 responses »

  1. Can I use coconut sugar instead of this sugar?

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    Reply
    • I haven’t tried it but think a mix of coconut sugar and regular sugar would work fine. I used a mix of sugar and Splenda without a taste difference. It may just take a little longer to cream the coconut sugar with the butter.

      Liked by 1 person

      Reply
      • Coconut sugar takes more time to blend than normal sugar, its texture is coarse, but it enhances the flavor and people fond of the coconut flavor, enjoy it to the fullest, that is what my learning says. But as you said, here I will be using a mix of coconut sugar and regular sugar. Hope that’s fine 🙂

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