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Back to the Kitchen!

by on March 26, 2009 · 11 comments

I need to bake something before I forget how! Luckily, my dad’s coming for dinner so I have an excuse to make a big pie. I think I’ll start with Martha Stewart’s French Silk. Unfortunately, I won’t be able to review it until tomorrow. In the meantime, I need a good cookie.

There’s an open can of pumpkin in the refrigerator…..

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Published on March 26, 2009

{ 11 comments… read them below or add one }

Sara March 26, 2009 at 7:40 am

Maybe you can make some low fat pumpkin oatmeal breakfast/snack cookies?

VeggieGirl March 26, 2009 at 7:44 am

Pumpkin cookies it is then!! :-D

Katrina March 26, 2009 at 8:20 am

I’m making four different kinds of cupcakes today! Busy fun.
Here’s my favorite punkin cookie (though it’s probably similar to all the others out there.) (This post has the punkin cookies on it.)

Kathy Merrill’s Punkin Cookies (She called them punkin, so I do!) I halved this recipe today, but here is the full recipe.

1 cup granulated sugar

1 cup brown sugar

1 cup unsalted butter, softened

1 1/2 cups punkin puree

3 large eggs (I used 1/4 cup plus 2 tablespoons Egg Beaters w/touch of yolk)

3 cups flour (today I added an extra 1/4 cup flour to the half recipe)–used unbleached all purpose

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

2-3 teaspoons ground cinnamon

1/2 teaspoon cloves (I omitted as I didn’t have any) added a touch of ginger instead

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.

In bowl of mixer, cream together butter and sugars. Add eggs and punkin. Blend together well, scrape sides of bowl. In separate bowl, combine dry ingredients and whisk together. Add to wet ingredients and mix together well, but do not overmix. Add chocolate chips and stir with rubber spatula to combine. Drop tablespoonfuls on baking sheets and bake for 12-14 minutes. Let sit on baking sheet for 3 minutes before removing to cooling rack.

Here’s some yummy pumpkin cupcakes, too, that are pretty healthy.

Have fun–back in the kitchen, with your silk pie and your dad! ;)

Lisa Ernst March 26, 2009 at 8:20 am

I’m still planning on trying your banana chocolate chip bar recipe but substituting pumpkin for the banana. Probably will try it this weekend. I have gradually become more fond of the pumpkin and chocolate combo. I’ll report back once I try it. Had you veggie burger clone recipe yesterday at my friend’s restaurant. The taste was wonderful.

Elyse March 26, 2009 at 8:23 am

Mm, that French Silk Pie looks totally fabulous…much like a chocolate cream, which has always been a favorite of mine (there’s a long story about me screaming chocolate cream pie throughout the mall, after my parents wouldn’t get me a slice–think age 1 or 2. The mall security guards actually thought my parents were kidnapping me because I was screaming so loudly. Yeah, it was difficult for them to explain that their little girl was just a chocolate cream pie fiend…alas, I digress.) I can’t wait to see what you come up with for this pumpkin. I’m a huge fan of chocolate chip toffee pumpkin cookies with all the requisite spices!

Donna March 26, 2009 at 9:24 am

Oh man! If I had known, I could have had you review my French Silk Pie instead! I could be your new redneck Martha ;-)

Hey Elyse! You stalk this blog too!

Kristi March 26, 2009 at 10:48 am

Pumpkin Spice Cookies

2 1/2 to 3 dozen

* Reynolds® Parchment Paper
* 2 cups flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon allspice
* 1/2 teaspoon ground ginger
* 1 teaspoon ground cloves
* 1 cup (2 sticks) butter, softened
* 1 cup sugar
* 1 egg
* 1 cup canned pumpkin
* 1 teaspoon vanilla extract
* 1 cup chopped nuts
* 1 cup sweetened dried cranberries or raisins


PREHEAT oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, baking powder, salt and spices; set aside.

BEAT butter and sugar together in a large bowl, with an electric mixer, until light and fluffy. Beat in egg, pumpkin and vanilla.

ADD flour mixture gradually to butter mixture and beat until well blended. Stir in nuts and cranberries. Drop by rounded tablespoons onto parchment-lined cookie sheets.

BAKE 12 to 15 minutes or until brown on edges. Slide parchment with cookies onto wire rack to cool.

REYNOLDS KITCHENS TIP: Drizzle or frost cookies with cream cheese frosting, if desired.

Louise March 26, 2009 at 11:16 am

If that can of pumpkin has been open and in the frig since before you left for Rome, I say “THROW IT OUT”. :-)

Anna March 26, 2009 at 11:23 am

Don’t worry, Louise. It’s a new one ;). I opened it up and gave a spoonful or two to Lizzie. Now I’m stuck with the rest.

Louise March 26, 2009 at 11:43 am

Great. I was just trying to save you from botulism. Sometime use leftover canned pumpkin to make Douglas Rodriguez’s Pumpkin Flan. Here it’s in a gingersnap crust, but I’ve also made it without a crust.

Judy March 26, 2009 at 1:23 pm

what about pumpkin bread?

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