Pumpkin Chocolate Chip Cookies

Can you believe we’re in the first week of October already?!  Where has the year gone?  I certainly won’t complain.  It’s been a great year thus far and I’m happy to welcome the fall season.  I’ve never lived in an area that experiences a full change of seasons, but I still get excited at the thought of holidays being just around the corner, gathering with friends and family over really great food, activities such as pumpkin carving and running through a corn maze, sipping on hot tea and warm apple cider, and pulling out all of those yummy spiced baking recipes.  Fall is just so warm, friendly and cozy - what’s not to like?

Over the years I’ve become known for my Pumpkin Chocolate Chip Cookies (PCCC).  Come fall, it’s almost expected that I bake a batch for any social gathering.  A few years ago, my bridesmaids even went out of their way to make a batch for my bridal shower (in October) because they knew I loved them so.  I know...pumpkin and chocolate?  That was my first thought too.  But trust me on this one, these are so scrumptious!  They’re a little less like a cookie and more like a bread, but in perfect little bite sized portions.  Seriously, so good.  

Turning my original recipe into a gluten free recipe was a bit tricky, but I’ve had 3 years to perfect it and think I’ve found a suitable flour to substitute for a fabulous gluten free PCCC.  That said, let the baking begin!  What better way to get into the fall spirit, than by baking with a little pumpkin?

Pumpkin Chocolate Chip Cookies

1 1/2 C Canned Pumpkin

1 C White Sugar

1/2 C Canola Oil

1 Egg

*2 C of "Cup4Cup Gluten Free Flour" (from Williams Sonoma)  

2 t Baking Powder

2 t Ground Cinnamon

1 t Pumpkin Pie Spice (I use Trader Joe’s - otherwise a dash of ground nutmeg, ground ginger, allspice and a little lemon zest works nicely too)

1/2 t Salt

1 t Baking Soda

1 t Milk

1 t Vanilla Extract

2 C Semisweet Chocolate

1. Preheat oven to 350 degrees F (175 degrees C).  Dissolve the baking soda with the milk and set aside.
2. In a mixer combine pumpkin, sugar, vanilla, canola oil and egg.  Mix until smooth.
3. In a separate bowl, whisk together flour, baking powder, ground cinnamon, pumpkin pie spice and salt. Add baking soda mixture.
4. Slowly add dry ingredients with wet until completely mixed. (Be careful not to over mix.  This is easy to do when using gluten free flours.)
5. Fold in chocolate chips.
6. On a parchment lined baking sheet, drop by spoonful and bake for 10 minutes or until lightly brown and firm.
7. Let cool and enjoy!

*I also had great results with the Pamela’s Baking Flour.  These two flours gave me the best results.  I did try several different flour combinations (rice, tapioca, coconut, etc) but was sorely disappointed.  

**If using regular wheat flour, do 1 C Canned Pumpkin and 2 C Baking Flour.

I can't wait to hear what you think!  Happy Fall!

Food : Pumpkin Chocolate Chip Cookies

Pumpkin, pumpkin and more pumpkin!  I just love the stuff!  

I wait all year for fall to arrive so I can break out my Pumpkin Chocolate Chip Cookie {PCCC} recipe.  Pumpkin + Chocolate?!  It's divine.  

I wish I could tell you where I got this recipe, but sadly I cannot.  I've revised it a bit, but if it looks familiar and you know who deserves the credit, please let me know.  Until then, mystery PCCC recipe creator, you are genius!  I thank you from the bottom of my fluffy, fall-baking-enlarged behind.  

I have to say, it's been tricky converting this to my gfree satisfaction.  If you're a gluten consumer, I've included notes on how much flour to use.  If you're gfree as I am, use the measurements I provided - any more flour and they will be too dry. {Trust me on this one.}

Prepare to fall in love...and you're welcome to your personal trainer or gym buddy for encouraging the need for extra workouts.  ;)

Pumpkin Chocolate Chip Cookies

- 1 1/2 C Canned Pumpkin {use more and you get a more gooey, cake-like cookie, less and a more firm cookie}

- 3/4 C Sugar

- 1/2 C Oil

- 1 Egg

- 1 tsp Vanilla

- 1 1/2 C Gluten Free Flour Blend { I use 1/4 C Arrowroot Powder, 1/4 C Coconut Flour, 1 C Rice Flour.  If you like a firmer cookie, add an extra 1/4 C Coconut Flour.  I prefer the cake-like texture, but hubby likes the more cookie-like texture, so my flour ratio depends on who I'm making them for.}  For my gluten eating friends, use 2 C Regular Baking Flour

- 2 tsp Baking Powder

- 1 tsp Cinnamon

- 1/2 tsp Nutmeg

- 1/4 tsp Allspice

- 1/2 tsp Salt

- 1 tsp Baking Soda

- 1 tsp Milk

- 1 C Chocolate Chips  {I always add extra}

- Nuts {optional - I usually do without, but if you're a nut lover - go for it!}

1. Preheat oven to 375 degrees.
2. Dissolve baking soda in milk & set aside. 
3. In a large bowl combine pumpkin, sugar, oil, and egg. Stir. 
4. Add flour, baking powder, cinnamon, nutmeg, allspice, salt, vanilla and baking soda mixture. Mix well. 
5. Stir in chocolate chips and then spoon onto parchment lined cookie sheet. 
6. Bake at 375 degrees 10 to 12 minutes.  Let cool & enjoy! 

Happy Fall!!

XO

Food : Cherry, Almond & White Chocolate Quinoa Cookies

Good morning PPS readers!

Danya asked me to do a guest post for her this week and I was absolutely thrilled! I am the Mrs. over at Desiring Providence, where I blog about family life, food, and adventures.You are welcome to check it out if you have the time!

I am passionate about kitchen creations, and have a special treat to share with you today.

After I gave birth to our son, I needed snacks on hand that would satisfy my hunger and provide a boost of energy for those nighttime feedings. These cookies came to mind and were the perfect addiction to my night time routine, providing important nutrients and a complete protein source, important for a healing body. The quinoa makes these cookies soft and chewy and adds a unique nutty flavor, while the cherries and white chocolate chips add a bit of sweet.

The best part about these cookies is they are really very versatile. Try mixing and matching with different nuts, dried fruits, and additions such as chocolate chips. Have fun with it and create to your heart's content (or your stomach's, for that matter!).

Cherry, Almond, White Chocolate Quinoa Cookies

Adapted from Krug the Thinker

- 1 1/2 cups wheat flour {A blend of coconut, rice flour & arrowroot powder could be substituted for my gfree friends}

- 1 tsp salt

- 1/2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 cup unsalted butter at room temperature

- 1/4 cup of sugar

- 1/4 cup brown sugar

- 1/4 cup honey

- 2 eggs

- 1 1/2 tsp vanilla

- 1 cup cooked and cooled quinoa

- 1 cup old fashioned oats

- 1 cup dried cherries

- 1/2 cup chopped roasted almonds

1. Preheat oven to 375 degrees. 
2. Combine flour, salt, baking powder and baking soda in a separate bowl. Beat together butter, sugars, and honey until fluffy. 
3. Add eggs, one at a time, and vanilla until batter is once again light and fluffy. Slowly beat in flour mixture. Stir in quinoa, oats, cherries, almonds and chocolate chips.
4. Drop by rounded tablespoons onto parchment lined baking sheets. Bake for 13-15 minutes until golden brown in color. 
5. Transfer to a rack to cool. 

Cookies can be stored for one week in an airtight container. They may also be frozen for portion controlled snacking! Just thaw desired number of cookies at room temperature and enjoy.

What kind of ingredients would you mix into these cookies?  Would love to hear.

Hope to see you over at Desiring Providence sometime!