Tasty Tuesday – Chocolate Chip Pumpkin Brownie Cookies


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


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!


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?!


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.



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!!



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

– jennifer

So, I totally kicked my own butt yesterday….

Hello, hello!

Remember that kickass bodyweight WOD I did yesterday?



Totally kicked my own ass.

I am so flippin’ sore today!


I’m so glad today was a run day!


And, it was beautiful this morning!



I absolutely love Fall weather. 🙂

So, the hotel has gas grills available for the guests to use.

We’ve checked them out – they’re not too bad.

So, for tonight’s dinner, I’m going to make some hamburgers with the leftover sirloin and italian sausage from Sunday’s chili.

I bought a jar of BBQ seasoning to throw in.


Should be pretty interesting!

I’ve never used hot italian sausage in a burger.

I’ll let you know how they turn out!

Question: What’s your favorite season? 

I’m a big fall girl.  Football, beautiful trees, cool weather – LOVE!

– jennifer

Pumpkin Chocolate Chip Cookies

Hooray!  Today is the first official day of Fall!  Thank goodness because, honestly, I’m a little tired of the Summer heat and humidity.  Don’t get me wrong, Summer is great but Fall is my favorite season.  Football is back, days become crisper and cooler, it’s sweater weather (YAY!), the leaves turn glorious colors, it’s camping season!, and baking becomes a really excellent way to warm up the house and make the place smell really, really good.   And what better way to celebrate the beginning of the season than with a batch of delicious chocolate chip cookies?  Of course, these aren’t your every day, average, run of the mill, yummy chocolate chip cookies.  Oh no, these are Fall worthy, excellent, LIGHT, spectacularly delicious pumpkin chocolate chip cookies!  Yep, pumpkin.  Not a typo, not a mistake, not a bad idea but a fabulous and light addition to an old favorite.  Seriously, the pumpkin takes the place of  a large portion of the fat in a regular chocolate chip cookie and adds a whole new dimension of flavor.  These cookies are basically floating on a chocolate pumpkin cloud. Where’d I find this recipe?  Well, it was delivered to me.  It comes direct from Maria’s Kitchen. 🙂  (Thanks, Maria!)

These cookies were super easy to make and are definitely super easy to eat – trust me, I’ve already eaten 4 of them.  Hey, no judging!  They are light and chocolately and pumpkin-y and … what are you waiting for?  Go make some!

Pumpkin Chocolate Chip Cookies

1/2 cup butter or margarine, softened

1 1/2 cups sugar (or 3/4 cup Domino Light Sugar/Splenda blend)

1 egg

1 cup cooked or canned pumpkin

1 teaspoon vanilla

1 cup chocolate chips

2 1/2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp nutmeg

1 tsp cinnamon

Cream butter and sugar together until light and fluffy.  Beat in egg, pumpkin, and vanilla.  In separate bowl, sift together flour, baking powder, baking soda, salt, nutmeg, and cinnamon.  Add to pumpkin mixture, mixing well.  Stir in chocolate chips.  Drop by rounded teaspoons onto well-greased cookie sheet.  Bake at 350 degrees for 15 minutes or until lightly browned.  Remove from cookie sheet while still warm and cool or wire racks.

Calories (based on recipe with Domino Light Sugar/Splenda blend):  83 calories; 4.og Fat (1.9g saturated); 10.4mg Cholesterol; 47.2mg Sodium; 12.9mg Potassium; 11.2g Carbs (4.9g sugar, .2g dietary fiber); 1.7g Protein