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Punkin Pillow Cookies with Chocolate and Cinnamon Chips

February 15, 2010

I’m pretty sure that my little sister has never said the word “pumpkin”….it’s always been “punkin,” and it seems that it will forever be said that way. Hence, my recipe title!

I’m stuck in the house today; the boyfriend is at work and my car is still snowed in, so I had to use what I already had in the house to bake. A loooong time ago (well it seems like it, anyways!), I bought a few cans of pumpkin with the intention of making pumpkin cookies to send to a friend who lives across the country. I ended up sending him homemade nut butters instead! By the way Alex, you MUST make these!!! πŸ™‚ But anyways, today one of those cans was calling my name.

The only question was, what kind of pumpkin cookies should I bake? Ones with a glaze? Chocolate chip? Spiced? Hmmm. I found a recipe I thought sounded good for pumpkin chocolate chip cookies, and I remembered the cinnamon chips hidden in my closet from Christmas. I wanted to use both chips. So I did!

These cookies are phenominal! They’re soft and cake-like, and I really think that the combination of chocolate and cinnamon chips adds so much to them.

Punkin Pillow Cookies with Chocolate and Cinnamon Chips
(Adapted from Deelish Dish)

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground pumpkin pie spice
2 large eggs
1 cup white sugar
1/2 cup canola or corn oil
1 1/2 cups canned pumpkin (a 15 oz can is approx. 1 3/4 cups)
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup cinnamon chips

Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.

In the bowl of an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute.

Stop the mixer and scrape down the sides as needed. On low speed mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it.

Fold in the chips by hand.

Scoop mounds of the dough onto your prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. A little less than 1/4 cup per cookie.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15 minutes. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely. Right off the sheet, these cookies are fantastic! When they’re cool, pop a couple in the microwave for a few seconds and serve with vanilla ice cream for dessert πŸ˜‰



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