Happy Friday Everyone!!! Well, this week has gone by so fast, and I’m so glad my finals are over with!! I started “Foodie Fridays” before the cruise, and I’m reinstating them after a few week hiatus. You all will like this one (if you didn’t already know from the title of today’s post): Pumpkin Chocolate Chip Cookies. I will get to the recipe and some yummy cookie pics after I tell you about the lovely package that I got in the mail yesterday.
About a month ago, I participated in a vegan challenge orchestrated by Mish and Katy where I went vegan for 4 days. It was quite a learning experience, and really made me think about where my food comes from. I happened to enter a contest on Mish’s site, and I won a Vega Prize Pack. I knew that it was going to take a while to get here. I live in Germany, and the shipping to a military APO sucks!!
I am so excited to try out these new products! Thanks Mish!! That is a reusable grocery bag underneath all that stuff! I already have bunch of these, but this one is way more stylish than the ones I have.
Now on to the cookie stuff. I used to buy cakey pumpkin chocolate chip cookies in Tucson from the grocery store bakery all the time during the winter season. I LOVED them! I haven’t been able to find them over here in Germany (obviously). So, I needed to find a good recipe for them. After a year of tinkering, they have finally come out somewhat similar to the ones that I used to purchase. And, these don’t have 20 different ingredients in them which makes them so much better for you!
Pumpkin Chocolate Chip Cookies
- 1/2 cup (1 stick) salted butter, softened
- 1/2 cup white sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (12-ounce bag) semi-sweet chocolate chips
- Nonstick cooking spray
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
These will be really poofy. They are sort of like muffin tops, but I LOVE them! Enjoy!!
I have quite a weekend to look forward to: An 8 mile run tomorrow in 13 degrees F (windchill 3, yes 3, degrees), a gluwein 3K walk during the afternoon, and a Christmas party in the evening. I’m not looking forward to wearing a face mask during my run, but Renee is running with me so it shouldn’t be that bad. For those of you who don’t know, gluwein is a popular German holiday drink (hot wine with a bunch of spices). Basically, villages put on these walks with warm wine. It is a way to get everyone out of the house and socializing in the cold ass weather. It should be fun as I long as I can drink away the fact that it will be 15 degrees outside at that time! I can’t wait!!
What are your plans for the weekend?