You know it's the right time of the year when there's two pumpkin entries in a row. I adapted this recipe from the fantastically awesome Coconut & Lime . I just switched it up a bit by adding caramelly chocolate and upping the pumpkin a bit. The result? A soft, low-fat niblet of fall goodness. That's right. (ps, they're super easy to make!)
INGREDIENTS (makes 1 dozen cookies): 1 3.5 oz bar of Ghiradelli milk chocolate and caramel squares, chopped 3/4 cup brown sugar 3/4 cup flour 1/2 cup rolled oats 1/3 cup pumpkin puree 1 1/2 tsp vanilla extract 1 1/2 cup baking powder 1/4 tsp salt 1 egg
1. Whip together the pumpkin, vanilla and brown sugar. Add the egg and mix until fluffy. 2. Add flour, baking powder, salt and oatmeal. Mix until well incorporated. 3. Fold in Ghiradelli. 4. On a greased cookie sheet, "plop" dollops of cookie dough and bake for 12 minutes, or until cooked throughout.
I know that macarons and whoopie pies have been all the rage in the baking world for the past few months, but I just haven't really gotten into them. I guess I never hopped on the sandwiched cookie trend train in the beginning, but here I am! I was supposed to make a dessert for a work picnic, and I wanted to find something fun. So, where do I look to find inspiration? Martha! And, of course, it didn't fail! I found this delightful little recipe that allowed me to make a fall-inspired, fun cookie...or pie...whoopie!
These little cuties are a mix between a cake and an cookie. The texture of the cookie is more like that of a cake, but the shape reminds you of a cookie. I'm pretty much in love with the pumpkin filling. It's a wonderful taste of fall, and really satisfying. I found the recipe HERE. The only thing I changed was that it only took 10 minutes to bake. For real! So fast!