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Cookies

Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies are bomb! These are a soft, chewy cookie with fall spices and just enough pumpkin flavor to give you all the fall feels. Hot cookies are one of my favorite additions to a chilly fall night.

Chewy Pumpkin Chocolate Chip Cookies start out with my favorite chocolate chip cookie recipe. My goal was to form my own cookie that was just like a chocolate chip cookie, but with pumpkin flavor and spices. I enjoy cake-y pumpkin cookies, but I enjoy chewy chocolate chip cookies even more, so I wanted to combine the two!

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Chewy Pumpkin Chocolate Chip Cookies were a success. Oh and don’t forget they are loaded with chocolate! I firmly believe the best kind of cookies are the loaded with chocolate kind of cookies. It’s true that pumpkin season is just about to turn into Christmas season. I think I only got to share half of the pumpkin recipes I photographed this season, but next year will provide them with a place here on Butter, Love, and Cowboys. 

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

When I photographed these cookies, one of my cutie patootie little nieces was “helping” me. I went through my photos later and this one just cracked me up :D. Kids make life so colorful!

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

I hope you all have a fantastic Thanksgiving holiday. It is one of my favorites and I look forward to it every year. I’m so thankful for all the good this life affords me. In a nutshell, that’s what I’m grateful for this year!

Happy Thanksgiving!

xoxo,

Hannah

Chewy Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are a soft, chewy cookie with fall spices and just enough pumpkin flavor to give you all the fall feels.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 1/2 cups butter, soft (Use real butter, no substitutions!)
  2. 1 cup granulated sugar
  3. 1 cup brown sugar
  4. 1/2 cup pumpkin puree
  5. 2 teaspoons vanilla (Mexican vanilla is best!)
  6. 2 eggs
  7. 4-5 cups flour (start with 4, add more if needed)
  8. 1 teaspoon cinnamon
  9. 1/4 teaspoon nutmeg
  10. 1/2 teaspoon pumpkin pie spice
  11. 1 teaspoon baking soda
  12. 1 teaspoon salt
  13. 3 cups milk chocolate chips
  14. 1 cup semi-sweet chocolate chips
Instructions
  1. 1. Preheat oven at 325 degrees F. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add pumpkin puree and mix. Add vanilla and beat about one more minute. Add eggs and mix well.
  2. 2. In a separate bowl, combine flour, cinnamon, nutmeg, pumpkin pie spice, baking soda, and salt. Start with about four cups of flour in the mixture, you can later add more flour as needed. Add half of the flour mixture to the butter/sugar mixture and combine. Add the second half of the flour mixture and mix well. If needed, add more flour, until the dough is no longer sticky, up to one additional cup (you shouldn't need anymore than five cups total).
  3. 3. Finally, add the chocolate chips and combine well. Roll the dough into 1 1/2-2 inch balls (I prefer bigger cookies). Place on a greased cookie sheet and bake 12-15 minutes or until they are just golden in color (cook time will vary based on how big you roll the cookie dough balls). Do not let them turn brown!
  4. 4. Remove cookies from the oven and let them cool on the cookie sheet for at least five minutes. This will allow the cookies not only to cool off, but to continue baking a little bit more. Store cookies in an airtight container. I like to place them in a container while they are still a little warm, because that extra moisture helps them remain soft through the days. If you are worried about cookies hardening, sticking slice of bread in with the cookies will help them stay soft as well. Enjoy!
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Cakes and Cupcakes

Pumpkin Dump Cake

Has anybody else noticed? Pumpkin Dump Cake appears to be the rage this year. Scrolling through Facebook, I have found many recipe videos devoted to this dessert. Ever since the first Pumpkin Dump Cake video I watched, it has been first on my mental, then moved to my physical fall dessert list of recipes to try. Those videos won me over and told me I needed Pumpkin Dump Cake in my life. Considering how strongly food speaks to me, I just had to try it this year. 

Pumpkin Dump Cake from butterloveandcowboys.com

It was a success! We loved it. As soon as I had my first bite with a little Pumpkin Dump Cake, a little ice cream, and loads of caramel sauce, I just knew it was meant for me and I was meant for it. When you experiment in the kitchen as much as I do, you learn that you will not love every single recipe you try. Some say that is why they aren’t much for trying anything new and stick with their previously tried and true recipes. To an extent I get that, but, some of our most favorite desserts have come into our lives, because I decided to try something we had never had before!

There are many different versions of Pumpkin Dump Cake out there and I discovered most are pretty similar. I tweaked mine to suit my liking because most versions call for pecans, and as much as I love nuts, they do not belong in my cookies, cake, or brownies. They just don’t. 

If nuts do belong in your cookies, cake, or brownies, go ahead and add them. I’ll keep ’em in the recipe for you, as an alternative option :).

Pumpkin Dump Cake from butterloveandcowboys.com

Pumpkin Dump Cake from butterloveandcowboys.com

Pumpkin Dump Cake from butterloveandcowboys.com

Oh and BTW…this is a great easy recipe that fits in perfectly when you are burnt out from making all that pie :).

Happy Pumpkin Dump Cake making! 

 

Pumpkin Dump Cake
Serves 16
A warm fall dessert that pairs perfectly with ice cream.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 12 oz evaporated milk
  2. 15 oz canned pumpkin puree
  3. 4 eggs
  4. 1 cup granulated sugar
  5. 1 cup brown sugar, divided
  6. 2 teaspoons pumpkin pie spice
  7. 1/2 teaspoon salt
  8. 1 box yellow or spice cake mix (we really liked the yellow)
  9. 1 cup toffee bits
  10. 1 cup coarsely chopped pecans (optional) *
  11. 1 cup butter, melted
Instructions
  1. 1.Preheat oven at 350 degrees F. Grease a 9x13 pan. Whisk together the evaporated milk, pumpkin, eggs, granulated sugar, 1/2 cup of the brown sugar, pumpkin pie spice, and salt. Place in prepared pan.
  2. 2. Sprinkle the cake mix evenly over the top of the pumpkin mixture. Sprinkle with remaining 1/2 cup brown sugar, then toffee bits, and end with the chopped pecans (if using). Pour melted butter over the top.
  3. 3. Bake 50-60 minutes, until the top is lightly browned, and the middle has set. Serve warm and top with ice cream and caramel sauce, if desired. We really loved it with the caramel! We thought this recipe was best fresh. I wouldn't let it sit more than a day or two after baking, so if you will only get through a small batch, cut the recipe in half! Refrigerate leftovers.
Notes
  1. *I used toffee bits in place of nuts. If you like nuts, just use nuts or I'm sure both would be great! You could also replace the nuts with coarsely chopped graham crackers.
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