Tag Archives: two peas and their pod

Spooky Pumpkin Toffee Cookies

Pumpkin season is in full swing folks. And while I’m not exactly down with the PSL craze, I do love to put pumpkin into just about everything else from October through oh let’s just say February. If I’m baking you something during this time frame, it’s likely to include pumpkin. Sorry I’m not sorry.

I made this batch of pumpkin cookies for my girlfriend’s birthday last week. I knew she liked pumpkin and I figured she liked toffee but after I posted the picture on Instagram, my assumptions were confirmed.

pumpkin toffee chocolate chip cookies instagram simply social blog

Birthday baking. #Nailedit.

These cookies originally started out as an adaptation of this recipe from trusted recipe blog, Two Peas and their Pod, but like my other attempts at any cookie with pumpkin, they rose up like fluffy little clouds in a summer sky. Ah summer, wish you were here. Seriously though. Warm up Chicago!

As I watched these cookies bake, I noticed them fluffing up like crazy. Maybe it was because I didn’t quite have enough toffee to weigh them down (I ran out at 1/2 cup and added spooky chocolate chips to make up for it) or that pumpkin cookies and I just won’t have the same crispy and flat relationship that my other cookies and I have together, but they looked nothing like the original recipe.

It was at that point that I decided to scrap the salted caramel glaze and serve these gems on their own. They might be cuffins in terms of shape and fluff quotient, but they were tasty cuffins. So tasty that I made another batch for work again this week. And just like the movie they were Gone in 60 Seconds. Ok 60 minutes but close enough.

spooky pumpkin toffee chocolate chip cookies simply social blog

Pumpkin Toffee Cookies with Spooky Chocolate Chips

3 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground all-spice
1/2 tsp salt
1/2 C unsalted butter
1 1/2 C sugar
1 C canned pumpkin (I use Libby’s 100% pumpkin)
1 egg
1 tsp vanilla extract
1 1/2 C Heath Toffee Bits (I used 1/2 C heath bits and 1 C spooky chocolate chips)

Preheat oven to 350.

In a large bowl, whisk flour, baking soda, powder, spices and salt. Set aside. In a stand mixer, blend butter and sugar until creamy. Add pumpkin, egg and vanilla, mixing between each ingredient. Once combined, slowly add dry ingredients to wet. Add in your choice of toffee or chocolate chips.

This makes a very sticky dough, so I suggest using a cookie scoop and spraying it with non-stick spray every 3 or 4 scoops. Trust me, you will be less inclined to throw the cookie dough at your counter or fridge because it just won’t release from the scoop.

These cooked up well (fluffy and soft) on my silpat and in a jelly roll pan. I don’t know why but I love my jelly roll pan for cookies. It’s just my thang. 

Bake for 15 minutes or until edges slightly brown. Note: these cookies won’t get crispy so they may look soft but are done after about 15 minutes.

Let cool in pan and then on wire rack.

Let your dog photobomb them again like he does every other baked good you make. Kid loves pumpkin, too!

pumpkin toffee chocolate chip cookies, simply social blog, swiss mountain dog photobomb

Looks like it’s going to be a perfect weekend for baking something with pumpkin. Everybody’s doing it.

Have a great day.

Perks of a taper week

Happy marathon week to all you runners out there! For those of you not running a marathon it’s likely you are either getting married or watching others get married this weekend. After all, the second weekend of October is typically celebrated one of these two ways. A small percentage of you have nothing more than visiting a pumpkin patch on your agenda. That’s OK too. Making decisions at pumpkin patches can be challenging.

For my fellow runners, the week leading up to the marathon is a taper week. Most of you are probably going crazy trying to figure out what to do with all your free time that doesn’t involve running. By now your friends and family just want this stupid race over with so you can go back to being your old self again. No? Oh that just must be mine. As someone who has been not running at all “tapering” for two weeks now, let me offer some advice. Cook something. Bake, why don’t ya? Because nothing says taper like 3 loaves of pumpkin bread, homemade pesto and a gigantic batch of chili does it now?

pumpkin bread, pesto, chili

This weekend the air was crisp, the leaves were changing and the sun was shining. Perfect running weather, right? I know. But also perfect baking weather. See how I justified that? It’s all about changing your outlook.

Shall we begin?

My Thursday night went a little something like this

canned pumpkin baking ingredients instagram

So it was inevitable that I was going to make something with pumpkin the very next day. As if that wasn’t incentive enough, a friend saw the photo on Instagram and requested a dessert. Supply and demand matched up and out popped a massive batch of pumpkin bread. I really have a way of making appetizing things sound completely unappetizing, don’t I?

pumpkin bread streusel topping

I make banana bread all year long but come October I like to change it up. It’s a little trick I call adding pumpkin in everything and anything. Try it sometime. It’s fun.

I can’t remember if I made this recipe in years past or not but I chose it based on quantity and a chocolate chip kicker. I’ve tried pumpkin chocolate chip cookies a few times and while they taste good, I find the consistency to be a little chewy for my taste. Like a cuffin. Not the urban dictionary definition, the half cookie, half muffin one.

Anywho I know my friends liked them so I wanted to share the chocolate chip batch with them. This makes enough for 3 loaves. I did one chocolate chip, 1 regular and two minis.

Side note: mini loaves are awesome because let’s just say a last minute party comes up Saturday night and you want to bring something. Boom. Small loaf is just enough for a host/hostess gift but not too much in case they are anti-pumpkin, paleo or presumptuous.

pumpkin bread streusel topping

Pumpkin Bread (adapted from Two peas and their pod)

  • 3 1/2 cups all-purpose flour (I did 1/2 C whole wheat)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 (15 ounce) can 100% pure pumpkin
  • 1 cup canola oil
  • 2/3 cup water
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup semisweet chocolate chips (added 1/2 C to one loaf)

Preheat oven to 350 degrees. Prepare loaf pans. I used two 9×5 and 2 mini loaf pans.

Whisk flour, baking soda, salt, cinnamon and nutmeg together in a large bowl.

In your stand mixer, mix sugar, pumpkin, oil, water and vanilla until smooth. Add eggs.

Add dry ingredients to wet being careful not to overmix. You can easily do this by hand I just like the size of the bowl with my stand mixer. Fold chocolate chips into one portion of batter and fill loaf pan.

In a small bowl, mix 3 TBL brown sugar, 1 tsp cinnamon and a little flour. Top each loaf pan with streusel topping before baking.

Bake for 45-60 minutes depending on the heat of your oven. A knife should come out clean when bread is done. Note: small loaf pans will cook much faster.

pumpkin bread streusel topping

Let cool on wire rack for 10 minutes then flip bread out of loaf pans. Let cool again. Right foot two stomps. Left foot two stomps. Cha Cha real smooth. 

Take bread over by window to get better lighting for photograph. Try to get a good shot without your dog photobombing the bread.

swissy puppy photobombs pumpkin bread

warning: puppy in photo is not as close as he appears

Slice and serve for breakfast, brunch or dessert. Or if you’re tapering this week, all three. Just call it an early carb-load.

pumpkin bread streusel topping
Best of luck to all my fellow marathoners and marrieds this weekend!