Pumpkin Chocolate Chip Cranberry Almond Cookies

Pumpkin Chocolate Chip Cranberry Almond Cookies3 I apologize for the lack of posts lately.  I’ve been pretty tired and haven’t had the time to sit down and properly write a post!  Or maybe I’ve just been too busy watching True Detective (I’m a little late, I know) with Eric.  I promise I’ve been busy behind the scenes and have been baking up a storm.  I have some good recipes coming your way, along with some other food-related posts.

Cashew apologizes, too.  He’s sorry he jumps on top of the kitchen table multiple times a day.
Shewy3 Here he is an almond butter advertisement.

I threw these cookies together this weekend when I wanted a healthiesh sweet treat.  They’re SO good and SO easy.  I mean, I really did throw these together, not expecting to like them so much, and definitely not planning on blogging them.  But here we are.
Pumpkin Chocolate Chip Cranberry Almond Cookies2I made a spiced, soft pumpkin cookie batter using maple syrup, whole wheat flour, almond butter and oats, then added in dried cranberries, sliced almonds, and chocolate chips.  The ingredient list for these cookies looks long, but don’t be intimidated; feel free to use what you have on hand.  These are casual cookies.  You could substitute pancake syrup or honey for the maple syrup, or leave it out all together.  You could sub old fashioned oats for the quick, and change up the spices as well.  You could use different types of chocolate chips, dried fruit, and nuts.  Or you could leave them as they are.  These are kind of a hearty, energy cookie.  I dig them.  My only request is you really do chill the batter for at least an hour, so the dry ingredients can really soak up the pumpkin and liquid ingredients.  I probably chilled mine for two hours, which is the perfect amount of time for a Taco Bell run and an episode of True Detective.

P.S. Aldi carries whole wheat flour now!
Pumpkin Chocolate Chip Cranberry Almond CookiesPumpkin Chocolate Chip Cranberry Almond Cookies
Ingredients:
  • 1 cup all purpose flour 
  • 3/4 cup whole wheat flour 
  • 3/4 teaspoon baking soda 
  • 1/4 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon ground ginger 
  • 1/8 teaspoon ground nutmeg 
  • 5 tablespoons unsalted butter, softened 
  • 3 tablespoons almond butter 
  • 1/4 cup canned pumpkin puree 
  • 1/2 cup granulated sugar 
  • 1/4 cup brown sugar 
  • 2 tablespoons maple syrup 
  • 1 large egg 
  • 1 teaspoon vanilla extract 
  • 1 cup quick oats 
  • 2 cup chocolate chips 
  • 1/3 cup dried cranberries 
  • 1/3 cup sliced almonds 
Instructions:  In a medium mixing bowl, sift together flours, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.  In a large mixing bowl, using a mixer on medium speed, beat together butter, almond butter, pumpkin, granulated sugar, brown sugar and maple syrup until creamy and well combined.  Beat in egg and vanilla until well combined.  Reduce mixer speed to low and beat in dry ingredients until almost combined.  Add oats, chocolate chips, cranberries and almonds and mix until just combined.  Chill dough for 1 hour in the refrigerator.

Heat oven to 350 degrees F.  Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 12-14 minutes, or until light golden brown on top.  Cool 2 minutes before transferring to wire racks to cool.

Makes a little over a dozen cookies, depending on how large you shape them

Grandma’s Apple Crisp

Apple Crisp2 Here’s a little impromptu recipe for you on this Sunday afternoon.  I made this Apple Crisp on Friday when I was visiting my parents, and we had it for desert that evening (with vanilla ice cream).  It’s my Grandma Bonnie’s recipe she gave to my mom, but I don’t know the original source.  It’s always sooo good!  There’s just something special about this recipe.
IMAG4823_1 Plus, it’s super easy.  I recommend using a tart apple, though.  I used a bunch of sweeter apples that were sitting on my parents’ counter, that were super ripe.  Too sweet.

I had help peeling the apples!  My mom peels apples like no other.  She means business.  Apparently, she acquired this talent from her father, who used to peel apples like this for the grandkids. 
IMAG4821_1 Magnet on my parents’ refrigerator. 
IMAG4825_1
 This is the apple crisp, all ready for baking.  It will seem like you’re using a lot of crumbles on top – do not fear.  It’s not too much.
IMAG4822_1
After baking.  Sorry about the pictures!  I used my phone and the pictures don’t show how delicious this crisp really is.
Apple CrispGrandma’s Apple Crisp
Ingredients:
  • 5-8 thinly sliced apples (Use a baking/tart apple)
  • 1 cup flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
Instructions:
Heat oven to 375 degrees F.  Butter a large baking dish.  Place apples in dish.

In a large bowl, using a pastry blender (or two forks, a food processor or mixer) blend together flour, sugar, baking powder, cinnamon, salt and butter until well incorporated and mealy; sprinkle over apples.  Bake 1 hour or until golden brown and bubbly. 

Frosted Pumpkin Sugar Cookies + 7 Years of Blogging

Pumpkin Sugar Cookies Well, I looked through my blog archive and apparently I’ve been blogging for seven years now.  That’s a very long time.  I should write a long post where I reflect on all of the years (boring the crap out of you), and then post a giveaway where you have to follow me on Twitter, Instagram, Facebook, Bloglovin, Pinterest, and by email.  Then, and only then, may you earn an entry. 

The winner gets one cat as their prize. 
IMAG4756_1 And some cookie cutters!  Naah, just kidding!  I’m keeping these because I don’t have any cookie cutters.  I bought these from Aldi the other day for only $4.99.  Get them while you can!!  I can’t wait to make sugar cookies for Halloween, Thanksgiving and Christmas. 

I haven’t made homemade sugar cookies in such a long time, and it was quite fun.  This dough was super easy to work with and very tasty. The cookies are slightly crisp, but still soft, and have a nice flavor to them.   I’ll definitely be using this recipe again.  I thought the cookies were even better the next day.  I used a thinner glaze-like icing for these, but you could use a fluffier buttercream icing if you wanted to. 

This makes a smaller batch of sugar cookies (good for a small family of a girlfriend, boyfriend and cat), so feel free to double the recipe if you need a lot of cookies. 

Thank you so much to all of you for reading these seven years!  I really appreciate it and love you! 
Pumpkin Sugar Cookies2Sugar Cookies

Ingredients:
  • 2 cups all purposes flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
Icing
  • 2 tablespoons unsalted butter, melted
  • 2 cups confectioners' sugar
  • 4 tablespoons milk + more if you'd prefer a thinner icing
  • 1/4 teaspoon almond extract
  • Food coloring
Instructions:
In a medium mixing bowl, sift together flour, cornstarch, baking powder and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy.  Beat in egg, vanilla and sour cream until combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Shape dough into a disc, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.

Heat oven to 350 degrees F.

Roll out dough thinly on a lightly floured surface, about 1/8-1/4-inch in thickness.  Cut out shapes and transfer to cookie sheets.  Bake -10 minutes or until firm.  Cool 1 minute before transferring to wire racks to cool.

To make the icing, in a medium bowl, stir together butter, confectioners' sugar, milk, extract and food coloring until well combined and smooth.  Decorate the cookies with icing.

Makes about 24-28 cookies

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