Sniff Sniff - is that food I smell? Check out what Jen has cooking ... I bet it is delish! Go check out her blog and say Hi! (comments turned off here)
Thanks so much to Allana for letting me guest post today!
Hi I’m Jen
from over at Life, Love and Puppy Paws. I started my blog a few months ago to share my journey of moving in with my boyfriend, and the combining of our 2 furball families. Over at Life, Love and Puppy Paws, you might find posts about these three cuties…
…but I also love to cook and bake and thought it would be a ton of fun to share recipes for 2 of my favorite pumpkin desserts.
The first recipe is my trademark fall recipe and it’s for Pumpkin Chocolate Chip Cookies. I have made these for Thanksgiving, family reunions, Halloween parties, etc., and they are always a huge hit. A few years ago I got similar cookies at my local grocery store and loved them so much I just had to hunt down a recipe to make them at home. They are a cake-like cookie, so they are very moist and soft, and the chocolate believe it or not goes so well with pumpkin…who knew?!?
The second recipe is for Chocolate/Pumpkin Whoopie Pies. I originally saw this on a Halloween episode of Down Home with the Neely's. I had a whoopie pie one time on vacation in South Carolina, and just loved it. When I saw the Neely’s making a pumpkin version I just totally had to try it. I actually made this for Thanksgiving about 2 years ago, and they are just so delish! Similar to the Pumpkin Chocolate Chip Cookies, the cookie/sandwich portion is very cake-like, and is a dark rich chocolate. The filling is a pumpkin/cream cheese-base and is super tasty as well.
I would recommend trying out both of these for any fall themed parties coming up, or even for Thanksgiving. They are a little different than you typical fall-pie recipes, and are great conversation starters as well.
Pumpkin Chocolate Chip Cookies
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (small can)
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips, not semisweet
• Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks. Enjoy!
Chocolate/Pumpkin Whoopie Pies
• 1/2 cup butter, room temperature
• 1 1/4 cups sugar
• 1 egg
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• Pinch salt (aka 1/16 teaspoon)
• 4 ounces cream cheese, room temperature
• 1/2 stick unsalted butter, room temperature
• 2/3 cup confectioners' sugar
• 1/4 cup canned pumpkin puree
• 1/4 teaspoon ground cinnamon
• Pinch salt
Preheat oven to 400 degrees F. Using a stand mixer, add the butter and sugar and beat together until light and fluffy. Add the egg, then the buttermilk and the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients in increments to the wet ingredients. Mix until just combined.
Drop heaping tablespoons of the batter onto parchment lined sheet trays, leaving a 2-inch space between each cookie. Put in the oven and bake for 8 minutes. Remove from oven and let cool on rack.
Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed. To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.
Thanks again Allana for letting me guest post today, and if you get a chance, stop on over to Life, Love and Puppy Paws for even more fun recipes and crazy puppy stories.