Autumn is my favorite season, hands down. Crisp leaves, wooly cardigans, cozy tights, and golden sunshine. Especially right now here in the Pacific northwest, things are downright perfect. So why not celebrate all the goodness of fall with something pumpkiny?!I'm no stranger to pumpkin cookies and I do have a favorite pumpkin cookie recipe (this oatmeal chocolate chip one to be exact) but I wanted to branch out and try something new. Introducing these soft beauties! Instead of sticking with chocolate chips, I halved the batter and threw in some butterscotch chips for variety. Two kinds of cookies in one batch? Yes please!
Be warned, if you love crispy, crunchy, chewy cookies these are not the cookies for you. Look elsewhere (and probably stay away from pumpkin cookies in general). But if you love soft, smooshy cake cookies then this is your dream cookie come true. Not only do they taste spicy from the cinnamon and cardamom, they are also super easy to whip up.Soft Cakey Pumpkin Cookies
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
pinch of nutmeg
2 large eggs, beaten
1/2 cup canola oil
3/4 cup sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/4 cup chopped pecans
Heat oven to 325F.
In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cardamom and nutmeg together. In another bowl, mix together the beaten eggs, sugar, oil. Beat vigorously until well combined. Stir in the pumpkin and vanilla until well incorporated. Pour in the flour mixture and stir until combined. Split the batter into 2 bowls if you want to have 2 separate kinds of cookies - add chocolate chips and half the pecans in one bowl and the butterscotch chips and the rest of the pecans in the other. Stir until combined.
Line 2 baking sheets with silpat mats or parchment paper. Drop batter by the spoonful, spacing the cookies at least 2 inches apart. Flatten cookies slightly. Bake for 15 minutes or until the tops feel dry and the cookies feel spongy. Cool on a wire rack & store in a covered tin. Makes about 24 cookies.
26 comments:
fall is the only time i don't like living in Sydney because it means i'm missing all the pumpkin and spice goodness back home - yum!
Yummy!!!
I never though of a pumpkin cookie... never had ir before. What a fun idea!
I will be trying it soon and I'll let you know how it turns out.
Thanks for sharing the recipe.
Luciane.
From: www.HomeBunch.com
Thank you--I can't wait to try these!
Enjoy pumpkin cookies.
Just take it nice and easy, indeed perfect for the season.
Must try!
soft cake like cookies, yes please! thanks for sharing this delicious recipe!
These sound delicious Jeanette! I've never had a pumpkin cookie either - must try. oh oven oh oven, where art thou?
I make pumpkin-everything in the fall and these are a definite on my list now, thanks for sharing the recipe! They look AMAZING.
This looks delicious! I will definitely try these!
Omigosh these look amazing, will definitely be trying this recipe. I love pumpkin baked goodies in all forms - but with chocolate?? yum!!
I am absolutely making these this weekend. Yummy!
http://alittlewhitemouse.blogspot.com/
I have been craving something pumpkin. I'll have to try these!
Been making pumpkin cookies like these (the recipes calls them "pummies") since high school--ultimate fall cookie. I'll have to try them with cardamon and butterscotch!
These look amazing! I intend to make these VERY SOON.
Cabin Fever in Vermont
Those cookies look EXACTLY like some that my mom used to make! I've never been able to find the recipe but you know what, I bet this one is pretty darn close!
Thank you!
They look incredible. I am definitely going to attempt these this holiday season!!
yum!! must make soon!
These look like the ones my grandmother and mother always made...except using persimmons. I'm sure that substituting persimmons for pumpkin would be good with this recipe too!
Just made them with chopped dark chocolate and 1/2 whole wheat pastry flour--delish. Thanks for this!
Jeanette - you have the BEST recipes!!! I have some pumpkin puree I've been meaning to use up in the freezer, and wanted to do something other than my usual pumpkin loaf - this is brilliant!! Another great one - thanks!! :)
holy moly, chocolate AND butterscotch chips? genius! we've been staunch moosewood pumpkin cookie makers, but i think we'll have to widen our repertoire to include these. :)
Drats, I'm clean out of pumpkin puree this weekend. I love cookies of all textures, no matter whether they are soft and cakey or crispy and chewy. The chocolate and butterscotch chips in these make them extra tempting. I've never purchased butterscotch chips before but I think I will now.
I just made these (with coconut oil and without the nuts, since my kids don't like them), and I think they taste a lot like muffin tops--delicious!
i can NOT wait to try these!.... what is this cake-like cookie you talk of? sounds intriguing. thanks for the lovely recipe.
Thanks for posting this recipe. I whipped up a batch yesterday and took them to a Thanksgiving feast - the cookies were a hit! Thanks, again.
I just made these as mini cookies for office christmas gifts! Thanks for the recipe!
These smelled wonderful when baking and are so yummy! I had to pin them to my "Skinny Eats" board b/c they were only 2 Points+ on the Weight Watchers Point Plus system. Thank you so much for sharing!!
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