spice

Pumpkin Spice Sugar Cookies

/ Jodi / 36 Comments

Pumpkin Spice Sugar Cookies.

It’s that time of year…

Time for baking things with pumpkin and spice and everything nice!

Though I almost always have my “almost-famous” chocolate chip cookies in the freezer,
these cookies just suit this time of year so perfectly.

Our gang loved them!  Hope you will too.

Here is the recipe as I very slightly adapted from the beautiful blog:  A Family Feast:

Pumpkin Spice Sugar Cookies

Ingredients:

  • 2 sticks butter, softened
  • 1 cup white sugar
  • 1/3 cup dark molasses
  • 1 egg
  • 1 cup pureed pumpkin
  • Dash salt
  • 2 tsp baking powder
  • 1 Tbsp pumpkin pie spice
  • 2 Tbsp cinnamon
  • 3 cups all purpose flour
  • 1 1/2 cups Sugar in the Raw Turbinado Cane Sugar

Directions:

Cream butter, sugar, and molasses with electric mixer 3-4 minutes until fluffy.  Add egg, followed by pumpkin, beating until mixed.

Slowly add in salt, baking powder and flour on low speed just until incorporated.

Divide dough into four logs, approximately 8 inches long.  Wrap with plastic wrap, and refrigerate several hours or overnight.

When ready to bake, preheat oven to 325 degrees F.

Pour Turbinado cane sugar into a shallow dish or pie plate.

Unwrap one log of dough at a time.

Roll log into sugar to coat.

Cut log into quarters.  Then cut each quarter into thirds.

Put cookie slices in sugar, coating both sides.

Place sugared cookie slices on baking stone or cookie sheet, and bake for approximately 12 minutes.

Remove from oven, and allow cookies to cool on baking stones/cookie sheets for 10 minutes before transferring to cooling racks to cool completely. 

Enjoy!

Cheers & Hugs,
Jodi

Chewy Pumpkin Spice Chocolate Chip Cookies

/ Jodi / 75 Comments

Chewy Pumpkin Spice Chocolate Chip Cookies.

Is anything really better than a good old-fashioned homemade chocolate chip cookie?  Well, this time of year, there sure is!
After all, it’s pumpkin and spice time.
So why not make Pumpkin Spice Chocolate Chip Cookies?!

This cookie is a crispy on the outside, chewy on the inside version – unlike most pumpkin cookies, which are more cake-like (and wonderful too!)

Feel free to vary the spices to your liking.  No need to add nutmeg or ginger if you don’t have or don’t like.  Feel free to adjust the amount of cinnamon to your taste.  Some might like milk chocolate chips in these, but I prefer semi-sweet.  Milk chocolate chips seem almost too sweet to me.

I found a recipe at Chelsea’s Messy Apron, and tweaked it up to my liking.  Here is how I made them.

Chewy Pumpkin Spice Chocolate Chip Cookies

  • Servings: approx. 6 dozen
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Ingredients

  • 1 lb. butter (4 sticks)
  • 1 cup sugar
  • 3 cups brown sugar
  • 4 large egg yolks
  • 4 tsp vanilla extract or vanilla bean paste
  • 1 1/3 cup canned pumpkin
  • 1 tsp salt
  • 4 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 3 tsp baking soda
  • 6 cups flour
  • 3  1/2 cups semi-sweet chocolate chips

Directions

Soften butter in a large bowl in microwave until just melted.  Stir in sugars and completely combine.  Whisk in egg yolks.  Stir in vanilla and pumpkin.  Add salt, spices, and baking soda, and stir well.  Add flour and stir until all is combined and a soft dough forms.  Finally, stir in 3 cups of the chocolate chips, reserving 1/2 cup for decorating tops at end.  (If you prefer, you can just add them all at this time.)

Cover bowl with saran wrap and refrigerate for at least 4 hours or overnight.

When dough is fully chilled, and you are ready to bake, preheat oven to 350 degrees F.

Roll dough into golf ball-sized balls.  Place on baking stone or cookie sheet, and bake 9-12 minutes until lightly brown on top.  Decorate tops with 3-5 chocolate chips after removing from oven, but still leaving on baking stone/cookie sheet.  Remove from baking stone/cookie sheet after 5-7 minutes, and cool completely on cooling rack.

Once cool, place in large gallon-size Ziploc freezer bags and store in freezer.  Cookies thaw quickly and taste delicious right out of the freezer.

Enjoy!

Cheers & Hugs,
Jodi

Fall Cookie Baking: Pumpkin Cinnamon Spice & Gingersnaps

/ Jodi / 24 Comments

pumpkin cinnamon spice cookies

Fall is such a great time to bake.  I bake all year round, but Fall really lends itself to baking as it warms up the house and makes it smell so good…..  apples, cinnamon, pumpkin, ginger….  awwwhhhh….

gingersnap cookies stack

A couple of my favorite Fall cookies include a new one (Pumpkin Cinnamon Spice) and an old-time classic (Gingersnaps).  So today is a TWO-fer cookie recipe day, as I couldn’t decide which to share!

gingersnap cookie

The Pumpkin Cinnamon Spice were a first time effort, and we loved them!  I found a recipe at Sally’s Baking Addiction Blog.  The original recipe called for cinnamon chips, which my local supermarket was out of, so I found some Pumpkin Spice Hershey’s Kisses and chopped them up in the recipe.  They turned out AMAZING!  A couple weeks later, I found Nestle is now making Pumpkin Spice chips (so I snagged those along with several bags of Hershey’s Cinnamon Chips which were back in stock!)  WOOHOO!  I’m set for a while now!

The Gingersnaps are a perennial Fall favorite.  My son, Nick, loves them best.  I, however, reminisce about the memories they conjure up…

When the boys were little, we had a Thanksgiving Turkey Bowl (football game) every Thanksgiving morning in a ballfield our kids created with the neighbors between our yards.  It was basically a clearing in the woods that was a baseball field in the summer and football field in the Fall/Winter.

All the neighbors would gather while fathers and sons played football, little girls played cheerleaders, and us moms took a break from cooking and watched the game standing by a bonfire with hot coffee or cocoa (or Beer! 🙂 ).  I would always bake a fresh-out-of-the-oven batch of Gingersnaps that taste even better outside in the cold by a fire after playing football.

So here are the recipes.  Ready?  Set!  Bake!

Pumpkin Cinnamon Spice Cookies

  • Servings: 4 dozen large cookies
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Ingredients:pumpkin cinnamon spice cookies

5 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/2 cups butter, at room temperature
1 cup granulated sugar
1 cup packed brown sugar
1 1/2 cups pumpkin
2 large eggs
4 tsp vanilla extract
2 cups pumpkin spice chips, cinnamon chips, or chopped pumpkin spice kisses

Cinnamon Sugar Topping:
1/2 cup granulated sugar
4 teaspoons ground cinnamon

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, eggs, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chips.

In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.

Bake for 10-12 minutes.  Let cool slightly on baking sheet before removing to cookie rack to completely cool.

Gingersnap Cookies

  • Servings: 4 dozen large cookies
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Ingredients:gingersnap cookie

4 cups flour
2 Tbsp ground ginger
4 tsp ground cinnamon
1 tsp salt
1 1/2 cups shortening
2 cups white sugar
2 eggs
1/2 cup dark molasses
1/3 cup cinnamon-sugar mixture

Directions:

Preheat oven to 350 degrees F.

Mix the flour, ginger, baking soda, cinnamon, and salt together in medium bowl, and set aside.

Place the shortening into large mixing bowl and beat until creamy.   Gradually beat in the sugar, then the egg, followed by the molasses.

Add in the dry ingredients gradually, and mix until a soft dough forms.

Form tablespoon-sized balls and roll in cinnamon sugar.

Bake about 10 minutes or until tops are rounded and slightly cracked.  Cool on wire rack.

Happy Fall Baking!

Cheers & Hugs,
Jodi