Sunday, October 4, 2009

Spiced Pumpkin Cookies

I finally have my lightbox!  Well, a DIY lightbox that my dad made for me, but it is still fantastic!  Sadly, my cameras ISO was still set to 800 when I was taking pictures... so they are much grainer than I wish they'd be.  These cookies (along with the apple pumpkin muffins) were made with the fresh pumpkin puree that I whipped up yesterday.  These cookies have the texture of cake (see the picture!) but are definitely still a wonderful cookie!  Both my housemates and neighbors loved them (especially the Mickey Mouse shaped cookie for Zenka)!

Spiced Pumpkin Cookies with Dark Chocolate and Butterscotch Chips
Adapted from Joy the Baker

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup canola or corn oil
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup butterscotch chips
  • 3/4 cup dark chocolate chips


  1. Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
  2. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. 
  3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. 
  4. On low speed, mix the oil, pumpkin, and vanilla until blended.
  5. Mix in the flour mixture to incorporate it. Mix in the chips. 
  6. Place heaping teaspoons full on batter on the prepared cookie sheet.
  7. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 14 minutes. 
  8. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
  1. Preheat oven to 400 degrees.
  2. Snap the stem off of a pie pumpkin and cut down the middle.
  3. In a large rosting or baking pan, place the cut side of the pumpkin down and roast for an hour, or until the pumpkin is soft.
  4. Wait until the pumpkin is cool enough to hold and peel off the skin.  Place the pumpkin meat in a food processor or blender and puree until smooth.
  5. Line a colander with cheese cloth and place pureed pumpkin in the colander and drain for at least 4 hours.
  6. Use the pumpkin puree right away or freeze in freezer-safe bags and defrost before using.

1 comment:

Anonymous said...

Just fyi, your recipe title insists that these are muffins. Thought you might want to fix that.


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