Pumpkin Chocolate Chip Cookies

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“I never met a pumpkin I didn’t like”…to bake with.

For all you Fall lovers – this is for you! What could be better than combining a classic chocolate chip cookie with Fall’s best accessory – pumpkins?! These cookies are soft and chewy and everything you’ve been waiting for!

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Cookies

2 1/2 cups flour

1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1 cup butter

1/2 cup granulated sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

7 tbsp canned pumpkin

2 cups chocolate chips

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Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl. Meanwhile, in the bowl of your stand mixer, mix together butter and granulated sugar until well combined. Add in brown sugar and mix. Next add in eggs and vanilla while mixing. Lastly, mix in the pumpkin. Now add your dry ingredients into your stand mixer in 4 parts, mixing just enough to combine. Toss in the chocolate chips and mix until evenly distributed. Place your cookie dough in the fridge for 4 hours.

Preheat oven to 375F. Remove dough from refrigerator and place onto parchment paper lined baking sheets using tablespoons. Flatten a bit. Make sure to leave enough space for the cookies to spread. Bake for 15-17 minutes total. I baked at 375F for the first half of the time, then finished baking at 350F. Cookies are done when edges are golden brown.

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The Best Chocolate Chip Cookies

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“Cookies are made of butter and love”

Is there any dessert more classic and cozy than a chocolate chip cookie? The scent of these baking in my oven just makes me want to throw on some pj’s, pour a glass of milk, and cozy up on the couch. It’s not easy to find the perfect chocolate chip cookie recipe – mostly because everyone’s ideal cookie is a little different. I prefer a cookie that is slightly crunchy along the edges and soft with ooey-gooey chocolate chips in the middle. If that’s your style – then this is the cookie for you!

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Chocolate Chip Cookies

2 1/2 cups flour

1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup butter

1/2 cup granulated sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

2 cups chocolate chips

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Whisk together flour, baking powder, baking soda, salt in a large bowl. Meanwhile, in the bowl of your stand mixer, mix together butter and granulated sugar until well combined. Add in brown sugar and mix. Next add in eggs and vanilla while mixing. Now add in your dry ingredients into your stand mixer in 3 parts, mixing just enough to combine. Toss in the chocolate chips and mix until evenly distributed. Place your cookie dough in the fridge for 45 mins-2 hours (as long as you can wait!).

Preheat oven to 375F. Remove dough from refrigerator and place onto parchment paper lined baking sheets. I used large spoonfuls. Make sure to leave enough space for the cookies to spread. Bake for 10-15 minutes. I baked at 375F for the first half of the time, then finished baking at 350F. Cookies are done when edges are golden brown. Let cool, and enjoy!

 

“Eye See Your Heart” Almond Cookies (Linzer and Conversation Heart Cookies)

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“Sometimes me think what is love. And then me think love is what last cookie is for. Me give up the last cookie for you.” – Cookie Monster

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What a cutie quote, right?! Ah, the Cookie Monster, with his infinite wisdom. So you may be asking yourself, why glasses linzer cookies? Well, I love to bake…and I also love my job (eye doc) – and sometimes I get to combine the two! Baked this batch for a Valentine’s day event we had at the office. These are pretty quick to make if you’re still looking for that last minute Valentine’s dessert. They look good, and taste great!

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Cookies*

1 cup almond flour or 1.5 cup almonds, pulsed in food processor

¼ cup brown sugar – light or dark

2 cups flour

½ tsp baking powder

Pinch of salt

1 cup butter

½ cup powdered sugar

1 egg

1 tsp vanilla

1 tsp almond extract

Nutella (!) or Jam (I used raspberry and peach)

Conversation hearts

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*(I doubled the recipe, that’s why in the pictures it looks like I have much more)

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Combine almond flour or pulsed almonds with brown sugar in food processor. Set aside.

Combine flour, baking powder, salt in a large bowl and mix together.

In the bowl of a stand mixer combine softened butter with powdered sugar until smooth. Add egg, vanilla, and almond extract and mix. Add in almond-brown sugar mixture. Mix well. Add in flour mixture in 3 batches, mixing in between. Form dough into a ball and wrap in plastic wrap. Keep in refrigerator at least two hour or overnight.

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To make the cookies:

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Preheat oven to 350 degrees F. (Cookies will be baked 10 minutes). Prepare baking sheets with parchment paper.

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Linzer: Roll out cookie dough onto lightly floured surface. Cut out double of your hearts, bears, or glasses, about 1/6 inch thick. For the cookie that will be the top, cut out a mini heart (or squares in the case of the glasses). For the bears that will be on top, make little faces with a toothpick. Transfer to prepared baking sheet. Bake 10 minutes. Once cookies are baked, take the whole cookies (without the cutouts), and spread a thin amount of Nutella or jam (so that it doesn’t squeeze out the sides once you put the top cookie on). Next, take the top cookies and place them on a cookie sheet. Strain powdered sugar over them. Take sugared cookies and attach over Nutella/jam cookies!

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Conversation bears: For the bears that will hold conversation hearts instead of being linzer cookies, fold arms inwards before baking (once on prepared baking sheet) to where the heart will go after baking. Bake 10 minutes. After the cookies are baked, use frosting to attach the hearts! (click on “frosting” above to get my recipes for buttercream and cream cheese frostings)

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Hope everyone has a sweet Love day!