Thursday, November 12, 2009

Pumpkin Cookies Two Ways

I had the day off from work yesterday (Thanks to our courageous and selfless American veterans!) and, of course, spent a large part of the day cooking and baking. Pumpkin was a must for me, so I turned to one of my favorite seasonal cookbooks, A Harvest of Pumpkins and Squash. It is just chock full of amazing recipes, sweet and savory, using every type of squash imaginable. It's so good, I even bought the sister edition that came out the following year!

In the notes to this recipe, the cookbook author suggests trading out the pecans and dried cranberries for walnuts and dark chocolate. So which variation did I pick? You guessed it! Like the good little food blogger I am, I made the batter, halved it, then tried out both mix-in combinations. Just think of it as an early Thanksgiving present. A little somethin' somethin' from me to you. Just something you can be thankful for.

So which was better? Well, it all depends on who you ask. I loved the chocolate walnut combination because, well, it's dark chocolate. Others loved the cranberry pecan combo for it's decidedly fall flavor. The final verdict is you really can't go wrong. I think next time I'll go with cranberry, walnuts, and chocolate!

On the left, cranberry-pecan cookies. On the right, chocolate-walnut.

Pumpkin Cookies Two Ways
from Lou Seibert Pappas, A Harvest of Pumpkins and Squash


1/2 c. (1 stick) unsalted butter, at room temperature

1 c. firmly packed light brown sugar

1 large egg
3/4 c. pumpkin puree

1 tsp. vanilla extract

1 c. all-purpose flour

1/2 c. whole-wheat flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. ground cinnamon
1/2 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. freshly-grated nutmeg

1/2 tsp. ground ginger
pinch of salt
1 c. dried cranberries and 3/4 c. pecans, toasted and chopped

1 c. chopped dark chocolate and 3/4 c. walnuts, toasted and chopped


1. Preheat oven to 350 degrees. Line two baking sheets with foil and spray with baking spray or line with silicone baking mat.

2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Gradually add the brown sugar and beat until fluffy, about three minutes.

3. Meanwhile, whisk together flours, baking soda, baking powder, and spices in a separate medium bowl.

4. Add the egg, pumpkin, and vanilla to the butter mixture and beat until smooth.

5. Add the dry ingredients to the pumpkin mixture and mix until just incorporated.

6. Stir in cranberries and pecans or chocolate and walnuts by hand.

7. Drop the batter by rounded tablespoons (I used a scant standard-sized scoop) onto the prepared pans. Bake until golden brown, 12 to 15 minutes.

8. Transfer to wire racks and let cool. Store in an airtight container up to four days or wrap tightly and freeze for up to one month.

One year ago:
another pumpkiny treat, pumpkin-orange waffles with sweet orange butter


Just Breathe said...

They both sound delicious. Thanks for the recipe.

Katie said...

I want both! :)

Stacy said...

My CSA gave us pumpkins; I just roasted mine and make pumpkin puree and was looking for a cookie recipe in which to use it. Ta da!

So I made them tonight, and I was wondering if the dough was supposed to be a little thin? They turned out a little cakey for my taste, but I'm not a huge cookie person.

FoodFitnessFreshair said...

I'm loving the in-season pumpkin recipes! I just bought some pumpkin butter which I'm pumped to try!

Tracy @ Sugarcrafter said...

Yum! I love pumpkin cookies. I think I'd try the cranberries and dark chocolate together!

Maria said...

Your cookies look fantastic!

Kelsey said...

Stacy, they are a more cakey cookie. I've found that most pumpkin cookies are. You might be able to lesson the amount of baking powder, but I'd be afraid they'd also get tough.