RECIPE: Pumpkin Chocolate Chip Cookies

I went and bought 3 cans of pumpkin puree from Trader Joe’s a couple weeks ago to celebrate the start of fall.  The scary thing is that most of it is gone already from making caramel-filled pumpkin cupcakes with cream cheese frosting, pumpkin coffee cake with maple glaze, and three batches of these pumpkin chocolate chip cookies.

pumpkin choco cookies 3These cookies are super easy, which is why I make them so often.  They are also really yummy and relatively healthy as far as cookies go.  I modified the recipe from this one.  My recipe cuts down on the sugar and eliminates butter, using healthier oil instead (grapeseed oil or extra light-tasting olive oil). It is also vegan if you use dairy-free chocolate chips 🙂

As a side note, I absolutely love using my kitchen scale for baking, which is why this recipe includes the ingredients by weight. The first reason is that is cuts down on dishes — no need to wash an extra measuring cup because you can just throw the ingredients straight in the bowl.  The second is that it’s more accurate, especially when measuring  ingredients that can get packed down over time, like flour or brown sugar.

Anyways, here is the recipe!

Pumpkin Chocolate Chip Cookies
Yield: 18-20 cookies
(depending on how much you “taste test” the dough

6 tablespoons (86g) pumpkin puree
slightly heaped 1/2 cup (110g) granulated sugar
1/3 cup plus 1 tablespoon extra light olive oil or grapeseed oil (canola would also be fine)
1/2 tablespoon molasses
1 teaspoon vanilla
1 1/2 cups (190g) all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup chocolate chips

1. Preheat oven to 350 degrees F and line baking sheet with parchment paper
2. Mix together pumpkin puree, oil, sugar, molasses, and vanilla until smooth
3. In separate bowl, combine flour, salt, baking soda, and spices
4. Add dry ingredients to wet ingredients, mix until combined. Dough will be soft and sticky
5. Fold in chocolate chips
6. Drop dough by rounded tablespoon onto baking sheet, then flatten each ball of dough slightly with hand
7. Bake for 8 minutes. Cookies will be very soft and puffy, but will firm up and deflate a little as they cool.  The cookie should feel dry to the touch.
8. Cool for 10 minutes on cookie sheet before transferring to wire rack to cool completely

pumpkin choco cookies 1

Dough ready to go in the oven

pumpkin choco cookies 2

Fresh from the oven, very soft and puffy-looking


Lemon Blueberry Streusel Bars

It has been a long while since I’ve had the time to blog, but I decided that it’s time again. Inspiration for the title came from my recent obsession with baking lemon blueberry things.  The combination is just so summery and fresh!  Plus there was a sale at the store.

As I was making these lemon blueberry streusel bars, I was thinking about how this weird, free, floating transition time is such a blessing.  I get to cook and bake, sleep, eat, catch up with people, work out, crochet, get involved in church stuff, etc.  It has been good for me, body and soul.

Anyways, so here is the recipe!  David brought them to work where they were completely devoured (in case you were wondering if they actually taste good). The original recipe is here, but I modified it based on the recipe reviews and to make it ever so slightly healthier.

Enjoy this taste of summer!



½ cup butter, softened
1/4 cup canola oil
3 cups all purpose flour
1 ½ cups rolled oats
1 1/3 cups packed light brown sugar
3/4 cup confectioner’s sugar
1 tsp table salt
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs, separated
½ cup fresh lemon juice
3 tsp grated lemon zest
2 ½ cups room temperature blueberries (about 13 oz)
14 oz can of sweetened condensed milk
1 ½ cups of plain lowfat yogurt, drained on paper towel for 4 hours

Directions :

  1. Preheat oven to 350.  Line a 9×13” baking dish with foil, leaving 1″ overhang on the sides. Lightly grease the foil.
  2. Combine flour, oats, brown sugar, salt, 1 tsp of lemon zest, and baking soda/powder. Using your fingers, blend butter and oil completely into the flour mixture.  Reserve 1/3 of the crumb mixture for the topping.  Blend egg whites into remaining crumb mixture completely then press evenly into the bottom of the lined pan.  Bake in oven for 10-12 minutes until the crust is dry on top.
  3. Whisk together condensed milk, yogurt, lemon juice, remaining lemon zest, white sugar, and egg yolks. Let stand for 5 minutes to allow it to thicken.
  4. Sprinkle blueberries evenly over hot crust, then pour lemon cream mixture over the blueberries evenly.
  5. Return to oven for 7-8 minutes, until it forms a shiny skin.
  6. Sprinkle the remaining topping over the top of the lemon-blueberry layer, pressing between fingers into small clumps as you sprinkle.  Bake for another 25-30 minutes.
  7. Cool in pan for at least an hour, then lift foil by overhang and place on wire rack to cool completely. Cut into 24 squares.