Mike got down on one knee and asked me to marry him again when I made these cookies, no word of a lie. He absolutely, positively, without a shadow of a doubt, loves pumpkin cookies. He is a cakey cookie lover to start, but he absolutely flips over chocolate and pumpkin together. I never would have guessed it, the combination of chocolate and pumpkin seems to be one that you either love or hate, with no in-between and I would have pegged Mike as a solid “No” on the chocolate pumpkin lover’s end.
I did a twist on my Cranberry Pumpkin Cookies that I start making around this time of year and added cocoa and chocolate chips, turning them into a completely new – and seriously delicious- recipe.
These cookies are thick and fudgey. I just had to slice on in half to show you the chewy decadence that lies inside. The secret to this is to make sure to slightly underbake them.
Since you drop these by tablespoonful into a baking sheet and don’t flatten them,ten minutes in the oven should be all that you need. They will still be a little gooey on the top but what you end up with is amazing cookies that aren’t very cake-like and more like a brownie than anything else!
Bake these babies up and enjoy. I suspect you will have a new favorite pumpkin cookie recipe!
Today I find myself childless. Heck, this whole weekend I find myself childless. We dropped the kids off last night at their very first unparented Cub Scouts camp. Oh, I am sure you know how this helicopter mom took it.
I ran out and partied like a rockstar, that’s how.
Well, we did go out last night with friends, and we are going out again tonight, and we might just be also seeing the new movie Carrie today but really, I am concerned.
Sure you are, Karlynn.
I did have a little fret episode before I went to sleep last night, worrying if they were ok, if my little Rose was lonely, if they remembered to brush their teeth and use the bathroom before bed, all those silly little things.
Funny enough, Mr K was the one who seemed to have a little harder of a time letting us go. I think I received about 5 hugs and a couple of anxious looks, but eventually we were able to reassure him it would be a great weekend and off he went to play with his friends.
Rootbeer, on the other hand, is giving me the looks today. As I am working on this post, this is what I am getting:
Are you just a little bit needy today, Rootbeer? He just stayed like this as I was typing this recipe out, staring at me. He didn’t want outside, nor food, just wanted to be on me, touching me somehow.
Apparently I still have a kid at home, luckily this one can be kennelled when we go out!
What’s everyone’s grand plans for this weekend? Anyone else going to see the new Carrie?
** Remember to join ZIPLIST to create your own online recipe box and then click SAVE on my recipe below to add it! I use my online recipe box ALL the time! **
- 1/2 cup of butter
- 1 cup of white sugar
- 1/3 cup of brown sugar
- 1 tsp vanilla
- 1 egg
- 1 cup of pumpkin
- 2 1/4 cups of flour
- 1/2 cup cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp of salt
- 1 cup of chocolate chips
- Kick the tires and light the fires to 350 degrees.
- Cream your butter and sugars together until they are wonderfully fluffy, then beat in the egg and vanilla.
- Add in the pumpkin and mix thoroughly.
- Sift all your dry ingredients together in a separate bowl.
- Slowly add in the flour mixture into the wet and once combined, add in the chocolate chips.
- Drop by rounded tablespoonful onto a greased or parchment lined cookie sheet.
- Cook at 350 for 10-12 minutes, until they are lovely little chocolate pumpkin cakes, just waiting to be eaten.
- Serving Size: 36