Thursday, September 24, 2009

Welcome Fall!

Fall is definitely one of my favorite seasons. There's something so special about the changing colors and gradually changing temperatures. I am fortunate that I live in a place where the summer generally hangs on and on, today was 27 degrees! However nice the days are, the nights are getting colder and the days are getting shorter. Fall is homey and comforting.

I've started to really love pumpkin, which I'm happy about, because I feel like it's one of those things that I 'should' like. Pumpkin pie, pumpkin muffins, and now even Starbucks' pumpkin spice lattes. Seriously, first year ever that I've been able to drink one. However, maybe that's a bad thing, because now I can't stop drinking them!

I've adapted this recipe from two different ones that I've been looking at, trying to get the taste just the way I like it. I've been playing with spice combinations so they would taste like pumpkin pie, by using, you guessed it, pumpkin pie spice. A favorite spice combination of mine, that I don't get to use nearly enough. The cookie is light and fluffy, with almost a cake-like texture. And they are BIG and FAT!

With pumpkin as the base for the wet ingredients, I don't think they're too bad as far as calories. Maybe I'll have an easier time justifying these than the lattes.

Pumpkin Spice Cookies
By Dulce Doll

2 cups AP flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1/2 tsp. powdered ginger
1/2 tsp. ground cinnamon
2 eggs
1 cup sugar
1/2 cup canola oil
1 cup pumpkin puree
1 tsp. vanilla extract
5 oz. bittersweet chocolate, chopped roughly

Preheat oven to 325 degrees. Line two baking sheets with parchment and set aside.

In a medium bowl, combine flour, baking powder, salt, pumpkin pie spice, ginger, and cinnamon. Whisk to blend.

In a large bowl, beat the eggs and sugar until smooth. Add the oil, pumpkin, and vanilla, beating well between each addition.

Add flour to wet ingredients in batches, mixing well to incorporate after each addition. Mix in the chocolate chunks.

Using a 1/4-cup measuring spoon, drop spoonfuls of dough onto prepared baking sheets. Bake until cookie tops feel firm and a toothpick inserted comes out clean, about 20 minutes.

Remove cookies to a wire rack to cool completely.


  1. These look yummy! I just purchased a sugar pumpkin for the first time in my life. I think I will put it to use with this recipe.

  2. They turned out great! Good luck with your pumpkin - it makes a huge difference having a fresh one and cooking it down yourself, and it freezes great too if you don't use it all.