Saturday, October 5, 2013

Pumpkin Chocolate Chip Cookies with Walnuts & Sea Salt

It's funny, it doesn't even feel like Fall here right now. We have been in the 70s and 80s for the past week or so, and even though it's hot, all I want is pumpkin. I've been trying to stick to a diet of four main food groups -  pumpkin soup, pumpkin soda, pumpkin bread, and pumpkin cookies! I made these pumpkin chocolate chip cookies a couple weeks ago and enjoyed them thoroughly. I brought a plate of 8 cookies over to a friend and she said she and her father-in-law finished the plate in less than 30 minutes. She has been asking for the recipe, and I'm finally getting around to posting it! This week I also made a delicious pumpkin bread with chocolate chips for a staff breakfast. I liked it so much and didn't save any to keep at home for myself, so I think I'll have to make another loaf today. It will be my first time baking in my new General Electric oven, which was just delivered to my home and installed within the last 45 minutes! So exciting. Our fridge went out three weeks ago, and we ended up buying the new GE one, and we added the oven and microwave to the purchase. They are cute appliances. I never thought that appliances were cute before, but these really are. And I'm just really happy to have a fridge again - the mini fridge just doesn't cut it in my kitchen! So, hopefully I will be able to post the pumpkin bread recipe very soon, but for now, enjoy these cookies!

*These cookies are not as cakey as most pumpkin cookies, but they kind of have the consistency of a muffin, but crispier....if that makes any sense at all. But they are delicious, and that is all that matters*

Recipe for Pumpkin Chocolate Chip Cookies with Walnuts and Sea Salt 

1 cup of canned pumpkin
1 cup of granulated sugar
1/2 cup of vegetable oil
1 egg (optional)*
2 cups of all-purpose flour
1 tsp. of baking powder
1 Tbsp. of ground cinnamon
1/8 tsp. of ground nutmeg
1/4 tsp. of pumpkin pie spice
1/2 teaspoon of salt
1 tsp. of baking soda
1 1/2 tsp. of milk or cream
2 tsp. of pure vanilla extract
1 1/2 cups of chocolate chips (semisweet or milk chocolate)
1/2 cup of coarsely chopped walnuts
Coarse sea salt, for sprinkling
Extra cinnamon, for sprinkling (optional)

Preheat your oven to 350 degrees.

In a large mixing bowl, mix together the canned pumpkin, sugar, vegetable oil, and egg (if using). Whisk together until ingredients are well incorporated. In a smallish bowl, sift together the flour, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt. In a very small bowl, dissolve the baking soda in the milk or cream and then add to the flour mixture and stir. Add the flour mixture into the pumpkin mixture and stir well. Add in the vanilla extract, chocolate chips, and walnuts and fold in.

Use a cookie dough scoop to drop 1 - 1 1/2 Tbsp. of cookie dough onto a baking sheet. Press down each one with your hands a little to flatten.

Sprinkle each with a little bit of coarse sea salt and a little ground cinnamon (optional). Put baking sheet in the oven for 12 - 14 minutes, rotating the pan halfway through baking. Remove from oven and allow to cool on the baking sheet for 10 minutes, then use a spatula to carefully transfer cookies to a cooling wrack.

You can store the cookies on a plate covered with foil at room temperature for several days, if they last that long.

*You don't need to use an egg for these cookies. The cookies will be a little less moist without the egg. I prefer the recipe with the egg, Greg prefers it without the egg!

Pumpkin Cookie Recipe Adapted from: All Recipes