Pumpkin Peanut Chocolate Chip Cookies

Here’s one of my favorite Moosewood recipes.  They’re called “Sweet Pumpkin Cookies” in their New Classics Cookbook, and I’ve been baking them for years. As it’s pumpkin season, I picked up a local pie pumpkin and roasted it for this recipe rather than purchase canned pumpkin. Here are Moosewood’s ingredients.


  • 1 cup butter, at room temperature
  • 1 cup sugar
  • 1 cup pumpkin purée
  • 1 egg
  • 1 tsp pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 tsp aluminum free baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1 cup chopped toasted peanuts
  • 1 cup raisins
  • 1/2 cup chocolate chips

I made a few changes for this batch- rather than one cup of sugar, I used 3/4 cups evaporated cane juice and 1/4 cup maple sugar, I used 1/2 cup peanuts, and skipped the raisins. I like the addition of maple sugar (which you can find at Savory Spice Shop) because maple makes most things better.

Preheat oven to 375

In your KitchenAid mixer, cream together the butter and sugar. Then add the pumpkin, egg, vanilla, and mix well. In another bowl, sift the flour, baking powder, baking soda, cinnamon, allspice, and salt. Add the dry ingredients to your mixer and mix until a gorgeous batter is formed. Mix in your nuts and chips, and be patient- don’t eat it all raw.

Drop by spoonfuls onto an ungreased baking sheet and allow a little space for the cookies to spread while baking. Bake for 10-15 minutes, until they’re slightly brown on the bottom. Transfer to a cooling rack, and dig right in.

These cookies are very flaky and I often refer to them as delicate. They’ll store better in the fridge than in a cookie jar on the counter.

Taste 4: Double Chocolate Chilies and Cherries Chocolove Chunk Cookies

For my fourth way to show him how much I care (about his waistline) I pulled out one of my original recipes I created a couple years ago: Double Chocolate Chilies and Cherries Chocolove Chunk Cookies.  The title is a mouthful because once these babies come out of the oven, you will have a mouthful of cookies all night. Warning: eat responsibly.

Local Boulder-based Chocolove makes a Chilies and Cherries bar and it’s one of my favorites.  I’m known to make spicy brownies (coming up soon in this 14-part series), but wanted to branch out a bit on my chocolate baked goods, so one day I got creative and made up this cookie recipe.  I love it.


Here’s how I made them:

  • 10 oz bittersweet chocolate (Ghirardelli sells 10 oz bags of chocolate chips which work well)
  • 1/3 cup heavy whipping cream
  • 1/2 cup evaporated cane juice
  • 3 eggs
  • 1/3 cup unbleached flour
  • 1/2 tsp baking powder
  • 2 bars of Chocolove Chilies and Cherries in Dark Chocolate
Start by melting the bittersweet chocolate in a double boiler.
While it is melting, whip the cream into butter in your KitchenAid stand mixer. Then cream together the butter and sugar (evaporated cane juice). Next, add the eggs and mix well.
When the chocolate is melted, remove it from heat and let it cool for 5 minutes or so before adding it to the mixing bowl. Mix in the melted chocolate and then add the flour, baking powder, and mix well again. Finally add the chopped Chocolove bars.
The batter is going to be wet, so put 2 pieces of wax paper or plastic wrap on the counter and pour half of the batter onto each piece. Carefully form wrapped logs and transfer them to the freezer for 30 minutes or the fridge for a couple hours.


Slice the cold batter-logs into disks and roll them into ping-pong-sized balls.  Bake them on a parchment lined tray at 375 for 10-12 minutes.  They’ll still feel delicate in the middle when they’re done, so carefully slide them onto a cooling rack.




Annie’s Naturally Bakery

If you live in North Carolina, South Carolina, Tennessee, or Georgia, then consider yourself lucky. You have access to Annie’s baked goods and I am quite envious out here in Colorado.
I discovered Annie’s Naturally Bakery last summer in an Ingles (this just cracks me up because the Spanish-speaker in me keeps wanting this store to be pronounced- inglés… the Spanish work for English. However, it is like In-Gulz…). Anyway, my sister and I went to buy food for our family reunion in NC and we were pretty amazed to find such high quality baked goods at the local supermarket.
So, I was quite happy this year when my parents picked me up from the Asheville airport with a bag full of Annie’s cookies and a loaf of slices spelt sandwich bread. Way to go mom and dad!
Annie’s cookies are perfectly delicious and border-line health food! Well, they are if you compare the ingredient list to pre-packaged cookies. These are as close to homemade as you can find outside of my very own kitchen!

And their breads are fantastic too!
Annie’s bakes breads, cookies, cakes, etc. the way baking was intended to be done. I’m already looking forward to next year’s trip to NC just for the cookies!

Spicy Gingerbread Cookies

  • 2 and 1/4 cups sifted whole wheat pastry flour
  • 1 cup all purpose flour, sifted
  • 3/4 tsp baking soda (1/2 tsp if at altitude like here in Boulder)
  • 1.5 TB ground ginger
  • 1.5 TB cinnamon
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground cloves (I like to buy whole cloves and grind them by hand in a mortar and pestle)
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 3/4 cup softened butter- I used freshly made butter from heavy whipping cream
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup un-sulfured molasses
  • 1 large egg
Frosting Ingredients:
  • 1 egg white
  • 1 tsp lemon juice
  • 1 tsp ground ginger
  • 1 cup (or more) powdered sugar
In a large bowl, sift together all of the dry ingredients. In your KitchenAid mixer, cream together the butter, sugar, and molasses. Then, add the egg and beat until smooth. Next, mix in the dry ingredients. Transfer this to plastic wrap and refrigerate for two hours up until over night.
When you are ready to make your cookies, let the dough sit at room temp for 20-30 minutes before rolling it out. Preheat oven to 350.

I cut mine in fourths and rolled it out between two pieces of parchment paper. I used seasonal cookie cutters to make snow flakes.
Bake on parchment paper-lined trays for 10 minutes or so. Pay attention to the baking time since ovens vary. Remove them when the edges look done and your finger leaves a slight impression in the top but does not go through the cookie come out with batter on it. Remove the cookies from the tray and let them cool completely on a wire rack.

Prepare the icing with the wire whisk attachment to your KitchenAid and beat until the icing is almost too stiff to turn the whisk. Scoop it all into a plastic sandwich bag, cut off a corner, and squeeze out onto your cookies as you like. I spread mine out with a spatula.
Thanks to my sister, I have some snowflake cookie cutters to play with each winter.

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