Pumpkin Cinnamon Chip Cookies

2013 soybeans, landscapeFall is here! At least if the return of all things pumpkin and pumpkin flavor are any indication.

Yes, I know technically fall doesn’t start until the Autumnal Equinox on Sept. 23, but if the Starbucks pumpkin latte is your benchmark – it made its 2015 nationwide debut yesterday (Sept. 8).

And pumpkin is kind of a big deal around here in central Illinois. Did you know we grow more pumpkins than any other state? In fact, 80-85% of the world’s supply of processing pumpkins (used to make canned pumpkin puree & pie filling) are grown by Illinois farmers. Plus pumpkin pie is now the official state pie.

So in honor of this ‘local’ ingredient, try these Pumpkin Cinnamon Chip Cookies. Kind of like a pumpkin snickerdoodle, cinnamon chips and a combination of spices make this cookies a tasty fall treat and the perfect complement for some apply cider…or milk if you prefer.

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Pumpkin Cinnamon Chip Cookies

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. cloves
  • 3/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup pumpkin puree
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup cinnamon chips
  • Topping: 2 tsp. cinnamon & 1/4 cup sugar

Directions:

  1. Preheat oven to 350 degrees. Lightly grease 1 or 2 cookie sheets.
  2. Stir together flour, baking soda, baking powder and spices in a mixing bowl.
  3. In a separate bowl, cream butter with granulated and brown sugars. Add egg and whisk until light and fluffy.
  4. Stir in vanilla and pumpkin puree.
  5. Gradually add dry ingredients and stir as you go until just combined. Stir in cinnamon chips.
  6. Mix sugar and cinnamon topping in small bowl. With lightly floured hands, roll teaspoonfuls of dough into a ball and then roll in topping to coat.
  7. Place about two inches apart on cookie sheets. Flatten the balls with your hand or a flat bottomed glass (these cookies don’t really spread so flatten them to the size you want your final cookie).
  8. Bake for 10-12 minutes until edges just start to brown. Remove from oven & leave on the cookie sheets for 2 minutes before transferring to a cooling rack.

Makes about 4 dozen cookies. Enjoy!

Adapted from “Pumpkin Cookies Recipe” by Two Peas & Their Pod. See the original recipe here.

What’s your favorite pumpkin flavored food?

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What’s Cooking Wednesday: Zucchini Muffins (in a bag)

2013 soybeans, landscape

Check out these zucchini muffins for a quick & easy breakfast treat. The secret ‘ingredient’ in this recipe: a plastic bag. …which means super simple clean up & it’s great for cooking with kids!

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Zucchini Muffins (in a bag)

Ingredients:

  • 1 cup shredded zucchini
  • 2 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla
  • 1 gallon resealable plastic bag

Instructions:

  1. Preheat oven to 375 degrees.
  2. Crack eggs in bag. Seal and squish to break yolks.
  3. Add sugar. Seal and squish together to mix.
  4. Add oil and vanilla. Reseal bag and shake/squish until thoroughly mixed.
  5. Add flour, baking soda, baking powder and cinnamon. Reseal bag and shake/squish until thoroughly mixed.
  6. Add zucchini. Reseal bag and squish together until thoroughly mixed.
  7. Grease or place paper liners in a muffin tin.
  8. Snip the tip off of one corner of the bag with scissors. Gently squeeze the bag to fill the muffin tin. Fill each one about 2/3 full.
  9. Back for 20 mins until a toothpick comes out clean.
  10. Throw away the bag & enjoy an easy clean up 🙂

Yield: 12-15 muffins