Dark Chocolate Chip Pumpkin Cookies
Wednesday, November 18, 2015
Hello! As you may have noticed this little ole blog of mine got a facelift and a new name. Welcome to The Nosh Life. You may find that some recipes [ like this one ] still have Boone & Owl branding - Due to the number of styled recipes I have not been able to update the visuals for every post yet. If you enjoyed this recipe and would like to pin it for later please use the updated pinnable image below and help solidify the new branding! Thanks, loves - Jen
Pumpkin chocolate chip cookies are the most inviting sweet of fall. The onset of cool breezy fall weather has inspired me to bake quite a bit in the past week and a half. To me, there is nothing more relaxing than baking. Measuring, mixing, tasting.. it is a cozy release. Since Thanksgiving is literally right around the corner ( nine days away, you guys. NINE. ) I decided to whip up Dark Chocolate Chip Pumpkin Cookies. Say that three times fast! I try to make these at least once during November. They are Thanksgiving wrapped in a cookie. I am known for cake like cookies, and these little pillows of yumminess are exactly that. They are cake like; moist and packed with flavor. They taste like a pumpkin pie made by angels.. but better!
For this particular recipe, I used a Betty Crocker base sugar cookie mix. This is simply a time saver. You can turn a sugar cookie base into anything you desire! It is a great little trick if you are short on time.
INGREDIENTS:
1 box of your favorite sugar cookie mix ( I use Betty Crocker gluten free )
1 stick of butter
1 large egg
1 teaspoon of vanilla ( I use Spice Islands )
1 1/2 teaspoons of water
1 1/2 teaspoons of pumpkin pie spice
1/2 teaspoon of cinnamon
1 1/2 teaspoon of unsweetened cocoa powder
1/2 cup of pure pumpkin puree
1/2 cup of dark chocolate chips ( I use Ghirardelli 60% dark )
1/2 cup of walnuts ( finely chopped )
* you can use any nut that you prefer. Chopped almonds or macadamia nuts would be great in this recipe as well!
PREPARATION.
Preheat oven to 350˚. Finely shop walnuts ( or nuts or your choice ) and set aside.
In a medium mixing bowl combine the sugar cookie base, butter, egg, vanilla, water, and spices ( pumpkin pie spice, cinnamon, and cocoa ). Mix until a soft dough forms. May appear slightly sandy. Fold in pumpkin puree. A loose dough will form.
Fold in dark chocolate chips and chopped walnuts.
On your lined baking sheet drop hefty teaspoons full of the cookie dough. Because these cookies are quite cake like, you will need to press down on the dough with the back of your spoon so they do not rise too much. If you like super fluffy cookies, leave the dough drops as is.
Bake for 10 -12 minutes and enjoy!
You can store theses cookies in an airtight container for up to a week ( if they last that long! ) These cookies are amazing warm! Pop them in the microwave for 12 seconds and enjoy with a cold glass of milk during the week!
* do keep in mind that these cookies are very cake like. Once stored, the slight outer crust will soften much like a cupcake top. They are moist and fluffy.
What is your favorite pumpkin flavored dessert? Do you love chocolate and pumpkin together?
Have a beautiful day,
