Pages

Thursday, October 8, 2009

Pumpkin Chocolate Chip Cookies and a Review

With my last recipe of Pumpkin Cupcakes I was met with the good fortune of being contacted by Kestrel Growth Brands, Inc. They wanted to know if I was interested in doing a review of Singing Dog Vanilla or Red Ape Cinnamon. I, of course, said I would try either one. They sent me both. When they came in the mail I knew immediately which recipe I would use for their products......Pumpkin Chocolate Chip Cookies. It's Fall and the season of the great pumpkin and these cookies are good (if I do say so myself)!

The ingredients.

Ready to bake. I have to tell you that I LOVE the smell of baked goods as the aroma fills the house, but the Red Ape Cinnamon really stood out and it smelled good. And the vanilla? Just as good. I took a whiff of both before I added them to the batter and let me tell you, they smell heavenly!


The finished product!

The Recipe:
1 c. (2 sticks) unsalted butter, softened
1 c. white sugar
1 c. light brown sugar
2 large eggs
1 tsp. Singing Dog Vanilla
1 c. canned pumpkin puree
3 c. all purpose flour (I use 1 c. whole wheat flour)
2 tsp. baking soda
1/2 tsp. salt
1 tsp. Red Ape Cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 c. milk chocolate chips, not semisweet
Non stick cooking spray or parchment paper

Heat the oven to 350 degrees. 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 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 inot the batter in thirds. Stir in the chips. scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets asnd bake for 15 to 20 minutes, or until 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.

11 comments:

Julia said...

They were ALL GOOD in my opinion. Or do I even qualify to make a review any more?

the ungourmet said...

I'll take 2 please...or maybe three.

I've never seen this vanilla or cinnamon. I'm going to have to go check it out!

The Mind of a Mom said...

I love pumpkin anything!! Your post had me drooling
I'd like to stick around but I now have cookies to make :o)

Tink said...

They looks so good. I can't wait to try the recipe. I ran out of Vanilla Friday so I'll give Singing Dog Vanilla a try.

Frogs in my formula said...

Mmmmmmmm. I love anything pumpkin this time of year. Scrumptious.

Jodie B-C said...

This is my favorite time of year... because of the baking! We will be making these cookies tomorrow!

Grand Pooba said...

Ok, you scared me a little there when I saw the whole pumpkin in the ingredient picture. I'm thinking, please don't tell me she actually uses fresh pumpkin guts! Then a big sigh of relief when I actually read the ingredients!

Julia said...

They were totally good so keep on baking Suzi. I know we will eat them.

Vixen said...

Oh Suzi, I am soooo stealing this recipe. Yummmmm

Mammatalk said...

Tummy's growling over here! Love the Halloween look! Cute.

Debbie said...

Looks like a good recipe. Truthfully, can I admit to you that my middle aged eyes can't read well on that dark purple background? I hope you don't mind me telling you that. Hopefully, we've been friends on here long enough:)