Tasty Tuesday – Chocolate Chip Pumpkin Brownie Cookies

Hello!

It’s Tasty Tuesday and I have a fabulous Fall recipe to share with you!  Whoop!!

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Make sure you head over to Lena’s page and check out all the other Tasty Tuesday yumminess! 🙂

I decided it was high time I jumped on the pumpkin bandwagon because it really seems like Fall is here to stay.  I figured we would have somewhat of an Indian Summer and have warm weather through October but…..according to the meteorologists, these temps are going up any time soon.

Of course, how much can you really count on a meteorologist but still…….I’m doing it because I want some pumpkin stuff!

I’ve been dreaming of brownie cookies lately – as well as of running. Anxious much? – and I decided I needed to incorporate pumpkin somehow.

I’ve made a couple of pumpkin brownie recipes and I’ve made pumpkin chocolate chip cookies so it seemed that the logical next step was pumpkin brownie cookies!

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I’m really stoked these turned out so well on my first shot!

They are soft, chewy, pillowy, chocolatey, pumpkin spice-y, and delicious.

Thing 2 said they were really chocolatey but … really, what’s wrong with that?!

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You would think they would be dense but they’re not. It’s gotta be the pumpkin that makes it like little pillows.

Little pillows of chocolatey goodness.

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Chocolate Chip Pumpkin Brownie Cookies
makes approximately 18 cookies

1 cup white whole wheat flour
½ teaspoon baking powder
½ teaspoon salt
½ cup cocoa powder
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup canned pumpkin (not pumpkin pie filling)
1 cup sugar
2 teaspoons vanilla extract
2 eggs
½ cup mini chocolate chips

1. Preheat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray.

2. In small bowl, whisk together dry ingredients – flour through nutmeg.

3. In large mixer bowl, mix pumpkin, sugar, and vanilla until blended. Add eggs, 1 at a time, beating after each addition. Slowly mix in dry ingredients until incorporated. Fold in chocolate chips.

4. Drop by tablespoonfuls onto prepared sheets. These will not spread so don’t worry about them running into each other.

5. Bake at 350 degrees for 12 minutes. Let cool on cookie sheet for 2-3 minutes before removing to cooling rack.

6. NOM them down!!

 

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Talk to me: Do you dream about cookies? Do you love Fall? What’s your favorite season?

– jennifer

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4 thoughts on “Tasty Tuesday – Chocolate Chip Pumpkin Brownie Cookies

  1. Pingback: Friday reflections – my 2014 goals and how I’m doing | A Hungry Runner

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