Pumpkin Chocolate Chip Cake-Cookies

Pumpkin Chocolate Chip Cake Cookies

It’s a bird…it’s a plane…nope, it’s a cake-cookie. The best way I can describe a cake-cookie is basically that it’s the business end of a whoopie pie. They’re fluffy and soft, but they (almost misleadingly) look like cookies. They would be great with a variety of other flavors (banana!!), but since it’s October, they obviously had to be pumpkin. Another recipe borrowed from my favorite baking blog/cookbook author, I switched a few things up from the original recipe. Bread flour instead of all purpose, 1/4c. less sugar, and mace instead of nutmeg.

Do you know about mace? I don’t mean the stuff you spray to ward off bad guys. Mace is actually a spice that also comes from the nutmeg tree. Nutmeg is the seed of the tree, and mace is the reddish aril of the seed (seed covering). While I do love nutmeg, mace has a flavor that is much softer and more delicate, and is great when you don’t want a punch-in-the-face of nutmeg flavor. I hear it can be expensive, but I was able to find a 1 oz bag of freshly ground mace at my local spice shop for $2.50. Win.

Pumpkin Chocolate Chip Cookies
adapted from Joy the Baker

2 cups bread flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground mace (nutmeg is fine too!)
1/4 teaspoon ground cloves
2 eggs
1 cup sugar (I used 3/4 c. and they were great, still, but if you like a sweeter cookie, go ahead and use the full amt.)
1/2 cup canola oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips (I used Ghirardelli Semi-Sweet, but use anything you want!)

Preheat the oven to 325 degrees F. Line baking sheets with parchment paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the the oil, pumpkin, and vanilla and mix until blended. Add in the flour mixture and incorporate. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity (this really is the best/easiest way to dish out cookies!), scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart. If your ice cream scoop is very round, you may want to flatten the mounds of dough just a bit.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely.

Dust the completely cooled cookies lightly with powdered sugar. If you’re not going to serve/eat these immediately, I would suggest you sprinkle the powdered sugar on the cookies right before serving/eating. The moisture in the dough will cause the powdered sugar to disappear over time.

Pumpkin Chocolate Chip Cake-Cookies

I apologize for the lack of stories today. I spent the morning being accosted by hordes of costumed children (and parents…) during what I thought was going to be a nice, quiet trip to the Lincoln Park Zoo. I’m tired, and I didn’t get to see my favorite animals (the wild cats, the pygmy hippo and the sun bear, of course). My consolation prize was a trip to Piece Brewery & Pizzeria. Have you been? No? Well, you should go.

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2 comments

  1. Pingback: CINNAMON BLONDIES | happiness is a warm bun

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