Baking for Friends: Tate’s Giveaway!
The perfectly spiced, cakey cookie this fall. Serve with an espresso or a cup of afternoon tea and enjoy the fall weather we're all getting!
Adapted from Baking for Friends by Kathleen King
(This is half of the recipe in the book, and my adaptations are in bold.)
Print Recipe
Ingredients
- ½ + 1/4 cup all-purpose flour
- ¼ cup rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon vanilla salt
- pinch of freshly grated nutmeg
- ⅛ teaspoon baking powder
- ⅛ teaspoon ground cloves
- 1 stick unsalted butter softened
- ½ cup firmly packed dark brown sugar
- ¼ cup granulated sugar
- ½ can pumpkin puree 7.5 ounces
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 Green & Black's Almond Milk Chocolate bars chopped
Instructions
- Heat oven to 350F.
- Mix the dry ingredients and set aside.
- In your mixer, beat the butter, brown sugar, granulated sugar, and pumpkin puree until combined.
- Add egg and vanilla extract.
- Incorporate dry ingredients and fold in the chopped chocolate.
- Using a small scoop, scoop onto sheet tray and bake for 15 minutes. Let cool 5 minutes on baking sheet before removing.
Servings: 2 1/2 dozen cookies