I confess. I didn’t make anything fabulous this week. I mean, with Dessert Week last week, and Halloween this past weekend, I’ve kind of been overdoing it in the dessert department. Plus the fact that my Happy Drawer at work is full of candy corn, fun-sized Snickers, M&Ms, and Reese’s Peanutbutter Cups (thank you co-workers!). Thus, my tongue may or may not be kind of raw from sucking on too much sugar…
Anywho, this weekend I wasn’t actually craving anything in particular. I took another stab at pumpkin bread pudding to bring to a dinner party on Sunday. (Thank you Firehook Bakery leftovers!)
BUT I’ve already blogged about bread pudding, so I’m going to flashback to some awesome cookies I’ve made recently…they’re Squishy-Delishy Pumpkin Chocolate Chip Cookies. I know, I know, I blog about pumpkin desserts A LOT. I’m almost tired of blogging about them, but I’m definitely not tired of eating them…so pumpkin will live on as an EatRunRead feature.
These cookies are insanely easy, and really good! They’re very light – more cake-ish than cookie-ish. Even almost muffin-ish...I'm not sure exactly how to describe them. But they're a cookie that I wouldn't feel bad about eating for breakfast (I almost always have a cookie along with my breakfast, but I'm saying that these ones I would have guilt-free!).
And if you’re into that alternative cookie texture, try making Vanilla Pudding Chocolate Chippers.
Pumpkin Chocolate Chip Cookies
Adapted from Joy the Baker
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (freshly grated if you have it)
1/4 teaspoon ground cloves
1 cup sugar
1/2 cup canola or corn oil
1 1/2 cups canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips
3/4 chopped walnuts (optional)
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 down the sides as needed. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix the flour mixture to incorporate it. Stir in the chips and nuts by hand.
4. Scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. About 1/4-cup per scoop.
5. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15 minutes. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely.