This very simple, pumpkin cookie batter comes together super quickly and you can either add chocolate chips or fresh cranberries, or you can have a few of both like me.
I spent the weekend in the kitchen with my oven and butter and flour and sugar… Do baking bloggers end up having hands that smell like butter permanently? And hair that smells like flour?
It was a quiet weekend, and it rained some so it was kind of perfect to spend most of it in my cookie-scented kitchen. I made two batches of pumpkin cookies and other cookies which will not be mentioned here as of now because they will bring shame and sadness for the wasted ingredients. Do all food bloggers feel so sad about the ingredients that got wasted or do they become cold and hard-hearted after a couple of months of dumping their deformed, ruined, creations into the waste-bin along with that perfect idea that was envisioned exactly in its yummy baked/cooked glory! How dramatic!
My first batch of pumpkin cookies were so soft, they were like free form cake. I think I went overboard with the pumpkin puree. Anyway, take two – me running off to the store to buy semolina, because I must must must put semolina in my cookies. It is the only way to get crunch! (Really!) That’s how one-tracked my brain gets sometimes. Ok, wear shoes go buy semolina. Add it. Reduce pumpkin puree in cookie dough. Pop in a handful of chocolate chips in my mouth because it is out now and I can’t resist it. Bake, be happy because this time around they look more like cookies than mini cakes. Wait for Steve’s aunt to drop in for a visit with her mommy. Feed them both my cookies and nothing else and then shamelessly nudge them for feedback! Do all new food bloggers push their own food on all their friends and relatives and then relentlessly pump everyone for feedback!
What are the crazy things you started to do after you started food blogging?
Pumpkin Cookies with Chocolate Chips or Cranberries
1 cup flour
¼ cup semolina
½ tsp. baking soda
½ tsp. baking pwd
½ tsp cinnamon
¼ tsp. salt
¼ cup butter at room temperature
¾ cup sugar
1 tsp. vanilla extract
1/3 cup pumpkin puree
1 cup coarsely chopped cranberries or chocolate chip cookies or ½ cup of each
Preheat oven to 375F.
In a medium bowl, dump in together the first six dry ingredients. Give it a whisk and set aside
In a big bowl, beat the butter and sugar till creamy. Beat in the egg till incorporated.
Add the vanilla extract and pumpkin puree and mix well. With a wooden spoon, mix in the flour mixture.
At this point, you can divide the batter in half. Add chocolate chips in one half and cranberries in the other or if making just one kinds, dump in whole quantity and fold it into the dough. Stick it in the fridge for atleast half an hour before baking. Bake for 15mins.
Sneak a cookie into bed everynight for a happy sleep!