Lovin' From the Oven

Day 8: Pumpkin Snickerdoodles

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Day 8 of my 12 days of cookies: To me, pumpkin isn’t just for Thanksgiving. It’s a year round kind of thing. I wish there were pumpkin lattes and pumpkin bread at coffee shops all the time, but since there isn’t, I’ll just have to keep the pumpkin flowing all year long by myself. Naturally, I love snickerdoodles and I love pumpkin, so combining the two made sense in my head. That leaves you with a gorgeous, fluffy cookie with an ever so slight hint of pumpkin. Adding the pecan on top just completes the holiday touch. Make sure to flatten the cookies slightly because they don’t spread much.

Can you believe we’re only a week from Christmas? It’s coming up fast! I still need to get into the Christmas spirit.. *working on finding it*.  Recipe From Amy Bites.

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Day 8: Pumpkin Snickerdoodles

Ingredients

    For the cookies:
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
    • For the coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice
    • Topping (optional):
  • Approximately 48 pecans (one for each cookie)

Directions

  1. Cream butter and sugars together. Blend in the pumpkin, egg, and vanilla.
  2. Add the dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) to the wet mixture. Mix until just incorporated.
  3. Cover and chill for at least an hour.
  4. Preheat the oven to 350.
  5. Mix the coating ingredients together and set aside.
  6. Scoop the dough into 2 tablespoons sized balls and roll in the coating mixture. Place a pecan on top of the ball dough. Use the bottom of a flat, heavy glass to gently flatten the dough. Repeat for all the cookies.
  7. Bake the cookies for 10-12 minutes. Let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
https://lovintheoven.com/day-8-pumpkin-snickerdoodles/

Day 7: Brown Butter Chocolate Chip Cookies

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Whoo hoo! We have officially crossed the half way mark with ten days left to spare. That means there will be five posts in the next ten days. Are you ready for it? Have you started your holiday baking? I’ll be doing all my holiday baking up north since I’ll be working over the holidays, but I’ll be flying everything home next week. Just because I’m not home for Christmas doesn’t mean I can’t deliver my annual holiday sweets!

Day 7 of my 12 days of cookies: Here’s another simple recipe that’s been fancied up a bit. The extra 5 minutes that you take to brown the butter really alters the taste of a normal chocolate chip cookie. The dough really held its shape during baking and didn’t flatten out much, so use a cookie scooper to make your cookies uniform. The taste was great, but the texture itself was a bit harder than I’d like my cookies to be. Recipe from In the Little Red House.

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Day 7: Brown Butter Chocolate Chip Cookies

Ingredients

  • 2 sticks of butter (1 cup)
  • 1/2 cup white sugar
  • 1 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 c all purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 lb chocolate chips/chunks
  • 1 cup chopped pecans

Directions

  1. Preheat the oven to 350 degrees.
  2. Brown the butter by heating in a pan over medium heat and stir continuously. The butter will foam up. After foam subsides, small brown flecks will start to appear in bottom of pan. Continue stirring, until butter has reached a nice brown color. Turn the heat all the way down. Pour into a bowl and and refrigerate until solid again.
  3. Cream the brown butter after it has solidified and the sugars. Mix in the eggs and vanilla.
  4. Stir in the dry ingredients: flour, soda and salt into the wet mixture. Fold in the chocolate and pecans.
  5. Scoop dough into tablespoon sized balls and bake for 11-13 minutes.
https://lovintheoven.com/day-7-brown-butter-chocolate-chip-cookies/

Day 4: Mocha Almond Fudge Cookies

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Day 4 of my 12 days of cookies: Sometimes chocolate just isn’t enough for us no matter how much of it we have. That’s when my good friend coffee comes in. Not only does coffee bring out the chocolate flavor, but it gives you an additional boost to keep you going throughout your day. I never used to drink coffee, but I find myself adding a little more to my daily routine each year. My only peeve about coffee is that it stains your teeth! What a bummer.

Good and effective instant coffee is hard to come by (I don’t own a coffee maker), so imagine my surprise when I actually discovered one that was strong enough to keep my DB alert throughout finals week. This one is from Trader Joe’s and really stood out in the cookie after baking. Other instant coffee powders that I’ve used in the past seem to dissolve in the oven, but not this baby!

These cookies were bold. They definitely aren’t for the light hearted. The almond adds a great texture to a somewhat fudgy cookie. Make sure not to over bake them or you’ll end up with cakey cookies! Recipe from How Sweet Eats.

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Day 4: Mocha Almond Fudge Cookies

Ingredients

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 2 tablespoons instant coffee powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2/3 cup chopped almonds
  • 1 cup chocolate chips

Directions

  1. First roast the chopped almonds and cinnamon in a pan over low to medium heat for about ten minutes, rotating every now and then. Set aside.
  2. Cream together the butter, sugar, eggs, and vanilla.
  3. Add in the flour, cocoa powder, coffee powder, baking soda, and salt.
  4. Gently fold in the chocolate chips and almonds. Refrigerate dough for at least two hours.
  5. Preheat oven to 350 degrees. Roll dough into tablespoon-sized balls and bake on sheet for 8-10 minutes.
https://lovintheoven.com/day-4-mocha-almond-fudge-cookies/

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