Fall Baking: Pumpkin Chocolate Chunk Cookies

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Here I am again, sharing one fall recipe after the other. This is my first real fall (by that I mean, seeing leaves actually change color and experiencing temperatures under 65 degrees before December), did you really think I wasn’t going to take full advantage of it? Do you really think I’m not already on my second pumpkin scented candle because I burned entirely through the first one by October 20th?

Lately, I’ve been baking recipes that call for more than just a few simple ingredients, so I have a feeling my friends won’t be testing these ones out on their own (sorry guys, I’ll share an easy one soon). These cookies are just too good not to try. Lauren made them and brought them in to the office a couple weeks ago and I made her send me the recipe. Mine did not turn out as good as hers, and we think it’s because I didn’t add an excessive amount of pumpkin puree, so do that.

The original recipe she went off of is here, but I decided to share the recipe in her very own words below.

Speaking of her words: this is where I share with you her blog, in case you want some content to read that’s more insightful, thought-provoking, and important than cookies.

Anyway, the recipe –

Basic Bitch Pumpkin Chocolate Chip Cookies (by Lauren Thurman)

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract (2 if you’re feeling sassy)
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • A buncha pumpkin pie spice (I honestly never measured. Start with half a tbsp. and see how that tastes
  • However many chocolate chips/chunks your mama raised you to add

Directions:

Combine dry ingredients while your butter softens (this is the only way I can actually wait for my butter to soften – otherwise I get impatient and start too early). Add in pumpkin pie spice to the flour mix until you can smell it, I guess? It should just barely change the color of the flour.

Cream the white sugar and butter. Add brown sugar, vanilla extract and pumpkin puree. Add eggs. Mix but don’t whisk. Add dry ingredients. The mix should smell distinctly of pumpkin pie spices – if it doesn’t, sprinkle in a little more.

This mix ends up being a little wetter and stickier than my straight-up chocolate chip cookies, so don’t do the finger-stick test. I usually add 1/3 cup of flour more than the recipe calls for, but that’s because I have flat cookie paranoia.

Bake for 8-10 minutes. I usually go for the full 10.

Don’t eat them all at once.

 

bymariefrances_black

 

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