Pumpkin Harvest Dunking Cookies

This autumn flavored cookie is perfect (and was specifically created) for dunking in a mug of hot coffee or a demitasse of espresso. I thought they were good by themselves, but when dunked in my mug of Intelligentsia coffee, they became great. The cookie is soft but absorbent, and will hold up when dunked in coffee without falling apart. Don’t err on the side of under-baking these cookies, they taste better and hold up nicely when baked until they are really browned on the outside edges, but still moist on the inside. Just try to eat only one! I chose not to add cranberries as I don’t love dried fruit in my baked goods, but I could see how they would be tasty in this particular cookie.

from: Baked Elements
makes: 3 dozen cookies

special equipment: spring-loaded cookie scoop

2 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
8 ounces (2 sticks) unsalted butter, room temperature
1 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1 large egg
1 cup pumpkin puree
1 teaspoon pure vanilla extract
5 ounces (1 cup) dried cranberries (optional)
6 ounces (about 1 cup) semisweet chocolate chips (optional)

In a large bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugars together until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the egg, pumpkin, and vanilla until incorporated.

Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl, and beat for 5 more seconds. Remove the bowl from the mixer and fold in the cranberries and chocolate chips if using. Cover the bowl tightly and refrigerate the dough for at least 4 hours.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Use a small cookie scoop with release mechanism to scoop out dough in 2 tablespoon-size balls and place the balls onto the prepared baking sheet about 1 inch apart.

Bake for 14 to 18 minutes, rotating the pans halfway through the baking time, until the cookies begin to brown.

Remove the pan from the oven and cool the cookies in the pan on a wire rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.

The cookies can be stored in an airtight container for up to 3 days.

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