Cookie 26 – Pumpkin Chocolate Chip Cookies

I got the itch to bake today out of nowhere. I had some mini chocolate chips in the freezer and a can of pumpkin sitting in the pantry. It’s like… a sign, or something. So I made some pumpkin chocolate chip cookies, and I threw in some slivered almonds I needed to get rid of. Husband didn’t care so much for the nuts, so now I have more than three dozen cookies to pawn off on my wonderful colleagues tomorrow. These things are ballin’ and shot callin’, you guys. Enjoy.

Pumpkin Chocolate Chip Cookies

10 minutes

Cook Time: 10 minutes

50 minutes

Yield: 3 dozen +

Pumpkin Chocolate Chip Cookies

Quick and easy recipe for soft pumpkin chocolate chip cookies (nuts optional) that makes 3 to 4 dozen cookies.

Recipe Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 2 cups wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups miniature chocolate chips
  • 1/2 cup slivered almonds (optional)

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In your mixing bowl, combine the pureed pumpkin, sugar, canola oil, egg and vanilla extract. Beat gently just until blended.
  5. Start adding the dry ingredients mixture to the wet ingredients mixture about a quarter at a time. Mix just until blended.
  6. Add your chocolate chips.
  7. Drop spoonfuls of cookie dough, or use your cookie scoop, onto the baking sheet.
  8. Bake at 350 degrees for 10 minutes. Pull out of the oven and let them rest for about 2 minutes, then transfer to a wire rack to cool the rest of the way.

Pumpkin Chocolate Chip Cookies

Cookie Recipe 2: Chocolate Chip Oatmeal Golden Raisin Cookies

It’s cold out. Really cold. And windy, too. This is what I had in my house. This is what I came up with. There you have it. Have I mentioned how much I love my cookie scoop? I bloody love this thing.

Chocolate Chip Golden Raisin Oatmeal Cookies Recipe Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2/3 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup of quick-cook oats
  • 1/2 cup chocolate chips
  • 1/3 cup golden raisins

Chocolate Chip Golden Raisin Oatmeal Cookies Recipe Directions

Preheat oven to 350 degrees. I soaked my golden raisins in some white wine I had in the fridge and microwaved them briefly to plump them up a bit. This is totally optional. You can also use regular raisins if you like. I just happened to have golden raisins laying around the house. Line a cookie sheet with parchment paper. Mix the softened butter, white sugar and brown sugar until creamy. Add egg and vanilla extract and mix just until blended. Add dry ingredients and oats. Mix. Then add the chocolate chips and golden raisins. Mix just until blended. Bake for about 8 to 12 minutes, or a little longer if you prefer a crispy cookie. Remember – you can always add time, but you can’t take it away, so start small!

In case I haven’t begged you recently, will you please click “Follow This Blog” in the Facebook box to the right? It’ll update you every time I post a new recipe! Come on. Be awesome.

Makes about 12 (a dozen) cookies with 1.5 tbsp scoops.

Death by Chocolate Cake Recipe

I made this homemade Death by Chocolate Cake recipe for my mother’s birthday, which happens to be on Halloween. Whenever anyone asks what kind of cake she wants, she quickly blurts out, ‘Chocolate!’ and nothing else. So… here you go, a cake made of chocolate and nothing else. This Death by Chocolate Cake will include two layers of chocolate cake filled with a chocolate whip, topped with chocolate ganache and dark chocolate chips. These are modified from a modification from an original recipe so I have no idea where the originals come from, sorry. (If anyone knows, give me a shout and I’ll give credit where credit is due.)

Death by Chocolate Cake Recipe Ingredients

  • 2 cups white sugar
  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 1 cup chocolate milk (I used Kansas City local Shatto Chocolate Milk)
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup boiling water
  • A bit of raspberry or other liqueur to “baste” the cake with
Death by Chocolate Cake Recipe Directions
Preheat your oven to 350 degrees F. Prepare two 9″ round cake pans. I grease and flour and line mine with parchment paper rounds. In your kitchen mixer give a quick whisk to the sugar, flour, cocoa powder, baking powder, baking soda and salt. Then, with the mixer on a low-medium speed add the eggs one at a time, then the milk, vegetable oil and vanilla extract. Beat for a couple of minutes, but don’t overbeat. Slowly stir in the boiling water and get a thin Death by Chocolate cake batter to pour into your pans. Bake about 30 minutes, or until your tester comes out clean. When you pull it out of the oven, let the cake layers cool in the pans for 10 to 15 minutes. Then turn them out of the pans and cool completely at room temperature on wire racks. Before adding the whip and ganache, poke holes in the cake with a toothpick and “baste” the cake with a mixture of 2 teaspoons of the liqueur and 1/4 cup water.
Death by Chocolate Whip Recipe Ingredients
  • 3 ounces Swiss dark or bittersweet chocolate
  • 2 cups heavy cream
  • 2 tablespoons sugar
Death by Chocolate Whip Recipe Directions
This will be your filling between the cake layers. Chop 3 ounces of bittersweet chocolate. Boil the heavy cream and sugar in a saucepan, then add the chopped chocolate and mix well. Cool at room temperature, then refrigerate for at least 4 hours. When you are ready to whip the filling, pull it out of the fridge and lay the bowl in a larger bowl filled with ice water. Beat the cream with a hand mixer until you get stiff peaks, the tell-tale sign of a good whipped cream. I prefer to make this when the cakes are ready for it and use it right away, but you can refrigerate for a while if you’re not quite ready.
Death by Chocolate Ganache Recipe Ingredients
  • 8 ounces Swiss dark or bittersweet chocolate
  • 1 cup heavy cream
  • Dark chocolate chips for garnish
Death by Chocolate Ganache Recipe Directions
Assembled the Death by Chocolate cake and then prepare your dark chocolate ganache to pour over the entire cake. Chop 8 ounces of dark chocolate. Heat the cream just to a boil, then add the chopped dark chocolate and stir it gently to incorporate. Cool to room temperature, then pour over a completely cooled cake. Top the cake with chocolate curls, or I used dark chocolate chips, or whatever else you want. Refrigerate until ready to eat and serve chilled!

Creating the B-52 Cake – Chocolate Elvis Layer

I completed the baking portion of the B-52 cake tonight. I feel an overwhelming sense of relief, but I’m so exhausted that I can barely spell. Everything hurts, including my brain. I also managed to do the first layer of vanilla buttercream frosting on the Cinnamon Spice & Everything Nice Layer and the Classic Neopolitan Layer. Thankfully that went pretty smoothly and actually somewhat easier than frosting my normal-sized cakes – not entirely sure why. I have to frost the Chocolate Elvis Layer, then stack them all, and frost the entire thing.

I find myself really wishing I had more witnesses to the process. I don’t think that the final reveal will come anywhere close to indicating the amount of work that went into it. I don’t think anyone who hasn’t been in this kitchen with me the whole time could possibly understand the magnitude of this undertaking. I think I’m going to be completely underwhelmed when it’s all over, but maybe that’s the exhaustion talking.

Sorry the images aren’t in gallery form. An internal server error happened while I was inserting the gallery. I just don’t have the energy to re-upload and re-insert and re-optimize those images. I’ll do it later. Right now, I just desperately want to get out of this apron and scrub all the sugar and butter off of me. I’m sure you all understand.

I promise I’ll be much less grumpy and much more exuberant when it’s over. đŸ™‚

B52 Cake - Two Cake Layers Frosted
B52 Cake - Two Cake Layers Frosted

B52 Cake - 4-Inch Deep Chocolate Elvis Layer
B52 Cake – 4-Inch Deep Chocolate Elvis Layer
B52 Cake - 10-inch Wide Chocolate Elvis Layer
B52 Cake – 10-inch Wide Chocolate Elvis Layer
B52 Cake - Chocolate Elvis Layer
B52 Cake – Chocolate Elvis Layer
B52 Cake - 10-Pound Chocolate Elvis Layer
B52 Cake – 10-Pound Chocolate Elvis Layer

Creating the B-52 Cake – Classic Neopolitan Layer

I only managed to squeeze in one cake layer today. I had to stir it by hand in a bowl because my KitchenAid stand mixer can’t handle a double cake recipe. It’s a little crispy on top from being in the oven so long to bake all the way through, but that part gets lopped up during the leveling stage – which is going to be a beast, no doubt.

The reason I could only squeeze one cake layer in today is because I had to stop by the Big Dumb Fun Show to spend some time with my favorite on-air personalities and answer some questions about the B-52 (Behemoth 52nd) cake! I’ll be sure to post links to the interview as soon as they become available. For now, enjoy the video of us pulling this layer out of the oven, and a few pics from the evening. I also added in a picture of the de-panned “Cinnamon Spice & Everything Nice” layer. It truly is a monolith!

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