Soft-Batch Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

The temperature is dropping, sweaters are making their way back into the rotation, football Sundays are in full swing, and I’ve even started to see a few leaves here and there begin to change their color. You know what that means… Pumpkin season is officially upon us! Let the festivities begin!

This is always a big month in my family- my parents’ anniversary, my dad’s birthday, and my birthday are all in September, in addition to a few aunts and cousins. We usually end up having a big joint family party to celebrate everyone at once, which is always great (and filled with lots and lots of food!). I love this time of year because I get to see so much of my family… and honestly I just love fall weather more than any other season!

I have made a bunch of pumpkin cookies and desserts over the years, but I think I have found my favorite recipe in these amazing pumpkin snickerdoodles. They’ve got all the softness and texture of a snickerdoodle, with the warm, comforting hint of pumpkin and cinnamon. It’s like if your favorite pumpkin spice latte and those awesome soft-batch Pepperidge Farm cookies had a baby and put it up for adoption and you got to take it home. And eat it.

Pumpkin Snickerdoodles

… Anyways. These cookies are amazing, and are the perfect dessert for any autumn gathering you may have planned. Check out the recipe and make them yourself!

Soft-Batch Pumpkin Snickerdoodles
 
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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
  • 1 large egg
  • 2 tsp. vanilla extract
  • ¾ cup pumpkin puree
For the sugar coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cardamom (optional)
  • dash pumpkin pie spice (optional)

Instructions
  1. Combine dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) in a medium bowl and whisk to combine. Set aside.
  2. Mix room temperature butter, sugar, and brown sugar in a large bowl. Add the pumpkin puree, egg and vanilla and mix again. Carefully add the dry ingredients and mix on low until just combined. Allow cookie dough to chill for at least 1 hour before baking.
  3. Preheat oven to 350°F. In a shallow bowl, mix together the sugar, cinnamon, cardamom and pumpkin pie spice to make the coating for the cookies. Using a cookie scoop, two spoons, or your hands, roll the cookie dough into 1.5″ balls, then roll around in the sugar coating to cover completely. Place cookies on a baking sheet lined with parchment paper or a silpat, and press on each cookie lightly to flatten slightly. You should be able to fit 12 cookies easily per baking sheet.
  4. Bake for 10-12 minutes, or until tops don’t look “wet” anymore. Remove from oven, allow cookies to sit on the baking sheet for 3 more minutes, then move to a cooling rack. Enjoy!

 

Inspired by Annie’s Eats.

Pumpkin Snickerdoodles

Love pumpkin as much as I do? Check out these other great pumpkin sweet treats!

Chocolate Dipped Pumpkin Clouds:

Chocolate Dipped Pumpkin Clouds

Pumpkin Pie Smoothie:

Pumpkin Pie Smoothie

Pumpkin Cheesecake:

Pumpkin Cheesecake

Happy Eating 🙂
mally

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Deep Dish Cookie Pie… with a Healthy Twist!

Deep Dish Cookie Pie… with a Healthy Twist!

Oh boy, do I have a treat for you all today.

Imagine a decadent chocolate chip cookie, perfectly soft and delicious. The chocolate chips are super chocolatey, the texture is rich and comforting, and oh yeah, it’s as big as a pie.

Now imagine that that deep dish cookie pie has no flour, eggs, or butter in it. Dream bubble popped, right? How could that even be possible?

Well my friends today is your lucky day… because I have the key for you right here, all thanks to one humble little legume- the magnificent chick pea!

It turns out that when blended with oats, apple sauce, vanilla and yes, some brown sugar, chickpeas help form a “dough” that is nearly identical in taste and texture to regular cookie dough- and this one is gluten-free and safe to eat right out of the food processor!

I first made this for a Super Bowl party earlier this year, and again this week for a co-worker’s birthday. I can tell you not one single person guessed it was made out of chickpeas- in fact everyone was shocked when I told them after!

If only for the sake of curiosity, you have to try making this cookie pie- and with a recipe and ingredients as simple as these, there’s really no excuse!

Deep Dish Cookie Pie… with a Healthy Twist!

Deep Dish Cookie Pie… with a Healthy Twist!
 
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2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained) 1 cup quick oats (or certified-gf quick oats) ¼ cup unsweetened applesauce 3 tbsp oil (canola, veg, or coconut) 2 tsp pure vanilla extract ½ tsp baking soda 2 tsp baking powder ½ tsp salt 1 and ½ cups brown sugar 1 cup chocolate chips
Serves: 8

Ingredients
  • 2 15.5 oz cans of chickpeas
  • 1 cup oats (use gf oats to make this recipe gluten-free)
  • ¼ cup unsweetened applesauce
  • 3 tbsp coconut oil
  • 2 tsp pure vanilla extract
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1½ cups brown sugar
  • 1 cup chocolate chips

Instructions
  1. Preheat oven to 350° F. Place all ingredients except the chocolate chips in a food processor and puree until the mixture is very, very smooth. Fold in the chocolate chips. Pour into an oiled pie plate or 10″ springform pan and bake for 35-40 minutes.

Thank you to Chocolate-Covered Katie for this amazing recipe! I’ve also tried it by pouring it into ramekins and baking at the same temp and time for individual servings (instead of a whole pie). Either way it’s fantastic!

Deep Dish Cookie Pie… with a Healthy Twist!

How easy was that? And I guarantee your friends and family will not know there’s anything healthy in there until you tell them- if my vegetable/all-healthy-foods-hating fiance didn’t notice, yours won’t either 🙂

Happy eating 🙂
mally

Carmelita Bars

Carmelita Bars Carmelita bars might be my absolute favorite dessert item. I say “might” because as my future husband knows, I tend to have a lot of “favorites”… about 5 “favorite” Led Zeppelin songs, 7 “favorite” colors, 3 “favorite” types of tacos, 30 “favorite” nail polish colors, etc. etc. But seriously, there is something so magical about carmelita bars… ever since I tried my first one from the Whole Foods bakery on 24th Street in Manhattan, I was sold. The magic lies in the incredible oat-y shortbread crust. Or maybe it’s the layers of chocolate chips and pecans? Or no, it must be with the delectable homemade salted caramel sauce. Carmelita Bars Yeah. All of those things. Making your own caramel sauce from scratch might seem like a daunting task, but I promise you it’s easy peasy. You just need a nice, deep, heavy-bottomed pot and a little bit of time to make your own amazing sauce that you can use on anything from ice cream to cake and of course, these bars. Plus, you get to avoid all the nasty chemicals from store-bought sauce in a jar, at a fraction of the cost! Honestly, the hardest part about making these bars was waiting the hours necessary to let it cool in the fridge!

Carmelita Bars
 
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Ingredients
For the Salted Caramel:
  • 1 cup granulated sugar
  • ¼ cup water
  • ¾ cup heavy cream, at room temperature
  • 3½ tbsp unsalted butter, at room temperature
  • 1 tsp kosher salt
For the Bars:
  • 2 cups plus 2 tbsp all-purpose flour
  • 1¾ cups quick-cooking oats
  • 1¼ cups packed light brown sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1¼ cups (2½ sticks) unsalted butter, at room temperature
  • 1 cup chocolate chips
  • 1 cup pecans, chopped coarsely
  • salted caramel sauce (from above, you should have about 1⅓ cups)

Instructions
  1. Let’s start by making the salted caramel: In a large pot (something you’d boil pasta in, with tall sides), add the sugar and water and set to medium heat. Swirl the pan to combine the sugar and water, then bring the mixture to a boil. At this point, do not stir. Put a lid on the pan and continue boiling for 2-3 minutes (this allows the steam to clean any crystals off the sides of the pan). Take off the lid and continue cooking the mixture (still without stirring) until it’s a beautiful deep amber color. Take the pan off the heat and add the heavy cream (be careful, it’ll bubble up, which is why you want a nice big pot). Add the butter and salt and whisk until combined into caramel. Set aside while you make the bars.
  2. Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray, or line with parchment paper.
  3. Add 2 cups of the flour, the oats, brown sugar, baking soda, and salt to the bowl of a stand mixer with the paddle attachment. Mix briefly on low just to combine. Add the butter and beat on low speed until the butter is broken into small bits and the mixture is crumbly. Transfer about two-thirds of the mixture to the prepared pan and press into an even layer over the bottom to form the crust. Bake for 10 minutes then remove the pan and transfer to a wire rack.
  4. Sprinkle the chocolate chips evenly over the surface of the crust, then add the pecans. Stir the remaining 2 tbsp of flour into the salted caramel sauce until incorporated, then pour the caramel over the chocolate chips in an even layer. Sprinkle the remaining crumb mixture over the chocolate and caramel. Bake for 15-20 minutes, or until the topping is lightly browned. Remove the pan to a wire rack and allow the bars to cool completely then refrigerate for at least 2 hours (this will be the absolute hardest part!). Cut into squares and serve.

Adapted from Tracey’s Culinary Adventures‘ awesome recipe, via Cooking Channel. Carmelita Bars Go ahead and enjoy these bars over the holiday weekend… you won’t be disappointed! Happy eating 🙂 mally

Brown Butter, Peanut Butter, and Sea Salt Chocolate Chip Cookies

Brown Butter, Peanut Butter and Sea Salt Chocolate Chip Cookies

So um, in the interest of not burying the lede or anything, but these are some seriously BOMB cookies that are about to rock your world. Let’s talk about all the amazing things going on here: peanut butter, sea salt, chocolate chips, and BROWN BUTTER.

Brown butter, huh? The same stuff I used to make my butternut squash risotto extra special? You betcha. Brown butter is the stuff of gods, I tell you- with a nutty, luscious flavor and gorgeous dark amber color, this little addition truly transformed what were already incredible cookies into something outside of this planetary system!

Brown Butter, Peanut Butter and Sea Salt Chocolate Chip Cookies

I mean just look at that OOZING GOODNESS!

Here’s how to make them:

5.0 from 1 reviews

Brown Butter, Peanut Butter, and Sea Salt Chocolate Chip Cookies
 
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Ingredients
  • 1¼ cup all purpose flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup creamy peanut butter at room temperature
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1½ cups chocolate chips
  • sea salt for sprinkling

Instructions
  1. Start out by making the brown butter. In a small pan, heat the butter over medium heat until melted. Stirring often, keep cooking until the butter takes on a nice deep brown color, about 5 minutes. Transfer to a mixing bowl (or stand mixer bowl) and allow to cool slightly.
  2. To the mixing bowl, add the peanut butter and mix until incorporated well with the brown butter. Add both the sugars and mix again. Add the egg and vanilla, and continue to mix until smooth.
  3. In a large bowl, combine the flour, baking soda, baking powder, and salt. Slowly add the flour mixture to the wet ingredients, mixing on low speed. Increase the speed to medium, mixing until everything just comes together. Add the chocolate chips and stir in. Chill cookie dough for a half hour.
  4. Preheat oven to 350°F. Using a cookie scoop, two spoons, or your hands, make balls of dough about 2 tbsp big and place them on a cookie sheet lined with parchment paper or a silpat. Sprinkle the top of each cookie with a pinch of sea salt. Bake for 9 minutes, remove from the oven, and let sit on the cookie sheet for 5 minutes. Remove to a cooling rack and let cool.

I adapted this recipe I found over at my pal Kayle’s blog, Cooking Actress, via the original recipe over at Ambitious Kitchen.

(Yes, I might have just posted a recipe from Kayle last week. Yes, maybe she and I are culinary soulmates.)

Brown Butter, Peanut Butter and Sea Salt Chocolate Chip Cookies

These were gone in 2 days. Like, 2.5 dozen of them. I am not ashamed!

Happy baking 🙂
mally

Salted Triple Chipper Cookies

Salted Triple Chipper Cookies

There are times in your life where you have to make decisions- ya know, pick a side. Democrat, or Republican? iPhone, or Android? Biggie, or Tupac? Yankees, or Mets?

Even though I know exactly where I stand on a lot of issues, there’s one decision that always gives me pause. One that really makes me stop and think.

Salty, or sweet? [Read more…]