Fall is officially here! Ring in the cooler weather with a soft, spiced cookie that is packed with nutritious pumpkin and autumn spices. A smattering of semi-sweet chocolate chips adds contrast to the soft cookie. No one will be able to resist!
Work has been hard lately, friends.
Between a business trip to Canada this week, a separate business trip to Detroit next week, a handful of internal initiatives and leadership roles that I have volunteered for because I hate myself, and carryover from my last engagement, I’m low-key dying.*
And, when I’m stressed, I bake. Always have, always will. Plus, if I bring cookies to my coworkers, they are grateful for me. When they are grateful for me, they complain less that I am behind on my deadlines. When I’m not under pressure, I’m happy. And don’t I deserve to be happy?
*Which hasn’t stopped me from going out almost every night, because I’M YOUNG! LET ME LIVE!
This is how I found myself in the baking aisle of Trader Joe’s one Monday night, searching high and low for pumpkin puree, only to be told by a concerned employee that they were SOLD OUT. WHAT?! IT IS NOT EVEN OCTOBER! I HAVE COOKIES TO MAKE! WHY ME?!
Luckily, as always, Giant had my back. God bless that budget grocery store. These cookies were the fruits of my stress, and I must say that they are DAMN good. You’re welcome, work team. You’re welcome, readers. Now, will someone please take away all my responsibilities so I can focus on what really matters?* THANKS.
*Drinking, cookies, and boys.
Pumpkin Chocolate Chip Pillow Cookies
To make these cookies, you will need:
– 2 cups unbleached all-purpose flour
– 3/4 t baking soda
– 2 t baking powder
– 1 1/2 t cinnamon
– 1/4 t nutmeg
– 1/2 t ground ginger
– Pinch salt
– 1/2 cup brown sugar, packed
– 1/2 cup granulated sugar
– 1/2 cup vegetable or canola oil
– 1 egg
– 1 cup pumpkin puree
– 1 t vanilla extract
– 1.5 cups semi-sweet chocolate chips
First! Preheat your oven to 350F and line two baking sheets with parchment paper or Silpat. Set aside.
In a small bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and spices. Set aside.
In a large bowl, combine your brown sugar, granulated sugar, and oil. Add in the egg, vanilla, and pumpkin and mix until well combined.
Add the dry mix to the wet mix and stir just until no streaks of flour remain. Fold in the chocolate chips. Voila! How easy was that?
Drop in 2T scoops onto your prepared baking sheet, and bake for 12-14 minutes, or until the top of the cookies are set. Let cool for 10 minutes on the baking sheet, then dig in!
Enjoy with four bottles of wine, a full flask of liquor, and a healthy dose of cheesy Lifetime rom-coms.