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.
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
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.
- 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
- 1 egg white
- 1 tsp lemon juice
- 1 tsp ground ginger
- 1 cup (or more) powdered sugar