So last week you tolerated my blatant disregard for all the rules of fall with a post about salad (albeit a RULL delicious one), and in exchange for your generosity I promised you that this week I would bring the carbs out to play.
Well, are you in for a treat! Cuz the fall carbs are here and they have the game all set up and they’re just waiting for you to decide between the little dog and the race car game piece.
Yay for keeping promises!
After all, dependability is an important life characteristic. While we’re on that topic, the “On This Day” feature of Facebook recently reminded me that I’ve valued good character since at least 2009:
Vintage Molly Facebook status, circa 2009–and I quote, “Can we pass around some honesty instead of swine flu?”
Helloooo, #subtweet. How embarrassing. (That incorporation of current events, though.)
Wish I’d known how to make today’s recipe back then because CLEARLY I could have used some chewy, delicious, pumpkin everything cookies in my life. Anyone wanna speculate on what I was referencing? I haven’t a clue. Perhaps the lunch menu said tater tots when in fact it was those smiley face potato thingies. Ultimate betrayal.
Anyway, I’m going to pretend everything I posted on the interwebs prior to 2012 doesn’t exist, and you’re going to make the BEST pumpkin cookies in all the land.
When I say chewy pumpkin everything cookies, I mean that in two ways. First, these cookies are literally everything. Everything you’ve wished for in a pumpkin cookie but never gotten because pumpkin cookies are ALWAYS thick and cakey. That is, until now. (Not trying to bash any other pumpkin desserts, but if I wanted pumpkin bread, then I would just make pumpkin bread.)
Second, they kinda have a little bit of everything mixed in. I tossed some trail mix (read: cranberries, CHOCOLATE CHIPS, pumpkin seeds, almonds, currants, EXTRA CHOCOLATE CHIPS) we had laying around into the dough, and it was soooo yummy. Such autumn in every bite.
All you need to know is that I had approximately way too many of these in one sitting (bits of raw cookie dough don’t count).
OH that reminds me! Pumpkin replaces eggs in this recipe, so not even your better judgement can stop you from nibbling on the dough.
Yeah, I’ll go ahead and get the flour and stuff out for ya.
Chewy Chocolate Everything Cookies
(Adapted from Sally’s Baking Addiction)
makes 18 cookies
1/2 cup (115g) vegan butter or regular butter (if not vegan)
1/4 cup (50g) packed brown sugar
1/2 cup (100g) granulated sugar
1 tsp. vanilla extract
6 tbsp. pumpkin puree
1.5 cups (190g) all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1.5 tsp. ground cinnamon
1/4 tsp. ground nutmeg*
1/4 tsp. ground cloves*
1/4 tsp. allspice*
about 3/4 cup trail mix
1. Melt the butter in a medium, microwave safe bowl by microwaving for increments of 30 seconds, stirring after each interval. Whisk in the brown sugar and granulated sugar until no lumps remain. Add vanilla and pumpkin and whisk until smooth. Set aside.
2. In a large bowl, toss together flour, salt, baking powder, baking soda, and spices. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula or large spoon. The dough will be soft. Fold in the trail mix. Cover the dough and chill for 30 minutes. This step is essential!
3. Take the dough out of the fridge. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line with parchment paper. Roll the dough into balls, about 1.5 Tbsp. of dough each. Place on baking sheet and slightly flatten with fingers. Bake for 8-10 minutes. Cookies will look very soft and a bit underbaked, but they will continue to cook on the sheet once you remove them from the oven.
4. Cookies get chewier and more flavorful over time, so these are a great make-ahead dessert!
*can sub 1.5 tsp. of pumpkin pie spice