November 16, 2012
If you’re a cookie blog groupie like I am then you’ve already noticed everyone and their second cousin has recently been posting pumpkin spice cookie recipes including Callye over at SweetSugarBelle who along with sharing her recipe provided a list of links to others.
I might be an little old-fashioned girl but being that we’re smack dab in the middle of the Great Pumpkin Season if I want to experience the taste of pumpkin I want pumpkin pie, and when I say want what I really mean to say is need. I neeeeeeed a bite of that luscious, spicy, not too sweet creme d’ pumpkin cradled in a light flaky crust and hidden under a ladle’s worth of whipped cream. That quintessential hit of the noble orange squash.
Nope, save all those loaves of pumpkin bread, cups of pumpkin spice lattes, and every other pumpkin-infused wannabe for another day. Like a day near the end of summer when you’re tired of sticky hot days, the glare of the sun, and burning the back side of your bare legs on leather car seats. That’s the very time when you need to be reminded that autumn is on the horizon with all its crisp cold mornings, golden leaves floating in the air, and cozy old sweatshirts. That’s when you need to whip up a batch of pumpkin spice cookies and breathe in fall. So here’s my addition to the pumpkin baking gravy train. Save it for next August or make it now if you must.
These are the cookies I brought to Cookie Con, and the BFF in the name is because this recipe was inspired and/or adapted and/or plagarized from three of my best friends forever. I started with Georganne’s Vanilla Variation recipe, got inspired by Nicole’s popular and with good reason pumpkin spice cookie recipe and when Trinette wondered in her out loud voice about adding mini-chocolate chips I shouted, “Amen!”
BFF Pumpkin Pumpkin Spice Chocolate Rolled Cookies
1 cup browned butter
3/4 cup light brown sugar
3/4 cup white sugar
*1 teaspoon pumpkin flavoring
1 teaspoon vanilla extract
4 – 4 1/2 cups all-purpose
3/4 teaspoon baking powder
3/4 teaspoon salt
2 1/2 to 3 teaspoons pumpkin pie spice
**1 cup shaved or ground milk chocolate
…..Preheat oven to 375 degrees.
1. Combine flour, baking powder, salt, pumpkin pie spice, and shaved milk chocolate in a bowl. Set aside.
2. Break eggs into a small bowl. Add in vanilla extract and pumpkin flavoring. Set aside.
3. Cream the brown butter and sugars together.
4. Add in the liquids, beating until well blended.
5. Add the dry ingredients one cup at a time until the dough is fully incorporated.
6. Roll out the dough on a lightly-floured surface to the desired thickness. Place the cut cookies onto a parchment or silpat lined cookie sheet and bake on the center rack of the oven for 8-12 minutes. Baking time will be determined by thickness and overall dimension of cookies.
7. Remove cookies from oven and allow to cool on baking sheet before moving to cooling rack.
* The liquid pumpkin flavor is what gives this recipe the extra pumpkin in its name. The cookies will still be yummy without the flavoring but the name must then, in accordance with cookie law be changed to
Pumpkin Pumpkin Pie Spice Chocolate Rolled Cookies. And for the sake of full-disclosure I also added some fresh nutmeg to the batch of cookies I took to Cookie Con. My primary reason for adding the nutmeg was for no other reason than a microplane and a fresh nutmeg nut were within close proximity at the time.
**I prefer using shaved or ground chocolate instead of mini-chocolate chips because I don’t want people to get a burst of chocolate every time their teeth and tastebuds land on a chip. I want the spicy flavor of the pumpkin pie spice to be the front flavor and so by shaving or fine grinding the chocolate it becomes more of a back note to the flavor profile. Flavor profile. I use that phrase at least once a day just for the fun of it.