Autumn is my favourite season of the year. It brings back wonderful memories of my childhood, especially of playing through the harvest fields with my dad and first dog. It also signals the arrival of one of my favourite flavours: pumpkin. I don't care how basic this makes me seem, I freakin' love pumpkin spice-flavoured things!!! As I've been trying to attempt one new recipe per week, I decided that this would be the one where I dive into it.
TwoPeasandtheirPod is one of my favourite websites for learning new recipes. Their resource index is vast and contains meals and treats that are sweet and savoury, healthy and indulgent, all using fresh ingredients that are easily* found in most grocery stores. One of the things they are most well-known for are the variety of cookie recipes offered, which is where I found the base for these pumpkin cinnamon cookies that I slightly modified for my tastes. They are absolute DELICIOUS and make one's home smell heavenly. I added raisins for flavour and texture, subtracted the cinnamon sugar topping, and substituted vanilla extract for an actual vanilla bean. This is the first time I got to bake with a vanilla bean, thanks to a lovely colleague who shared them with me.
For the original TwoPeasandtheirPod recipe, click here or check my slightly modified version below.
*Cinnamon chips are not easy to find in Canada (and Bulk Barn, where I purchased mine, has just discontinued them). However, I feel these could be eliminated from the recipe and flavour would not be sacrificed. In the future, I would probably add butterscotch chips instead.
• 2 1/2 cups all-purpose flour (I use Daybreak Mills which is organic and locally made in my province of Saskatchewan).
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsps ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 3/4 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup pure pumpkin
• 1 large egg
• 1 vanilla bean
• 1 cup cinnamon chips
• 1 cup thompson raisins
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a medium-sized bowl, combine flour, baking soda, baking powder, salt and spices.
3. In a large-sized bowl, whisk softened butter with brown and granulated sugars. Add the pumpkin, egg and vanilla bean seeds and then whisk more until it develops a creamy texture.
4. Add the dry ingredients to the wet ingredients and mix until well combined. Add cinnamon chips and raisins and fold until blended.
5. Scoop approximately 12 balls onto baking sheets. Lightly press with spatula or hand. Bake for 12 minutes. Repeat until all dough is used (should make approximately thirty cookies).