Hey – Happy Friday peeps!
We made it through another crazy week – Boo ya! We are seriously deserving of some delicious cookies don’t you think? But not just any cookies… not just your run of the mill chocolate chip cookies – although I have nothing against chocolate chip cookies, because sometimes a mean, homemade chocolate chip cookie is exactly what a tummy needs. But today is one of those celebratory Fridays where just a regular cookie isn’t gonna cut it.
So let’s take this whole celebratory cookie idea to the next level shall we? What say you to taking an awesome chocolate chip cookie recipe, and throwing in a little fall inspiration, a touch of spice, a lotttt of good quality dark chocolate and perhaps some toffee pieces for good measure??? Mmhhmmmm…. I’m thinking yes to alllll of that goodness.
So as you know I have been running a little bit of a pumpkin puree recipe marathon on the blog lately – and I have to apologize if you are not a pumpkin fan because it seems I just can’t help myself. I’ll admit that I have gone a little pumpkin crazy over the last couple of weeks, but I swear I have good reason so hear me out…
Cole and I just finished planning a trip up to Kelowna for next weekend so that we can go and bask not only in the beauty of Autumn in the Okanagan, but also so that we can soak up all of the glory of the Davison Orchards pumpkin patch and apple orchard. I absolutely cannot wait to go pumpkin and apple picking next weekend and Davison Orchards is probably one of my favourite places on earth to do it.
Oh my gosh – just thinking about it is making me positively giddy! I’m twenty five years old and I still get excited like a five year old when it comes to pumpkin picking season and I can’t wait to get my but out to the pumpkin patch to pick up a wagon’s worth of gorgeous orange pumpkins that are all different shapes and sizes. I guess there are some things that you never grow out of.
There is just something so special and fun about our annual trips to the pumpkin patch to look for the perfect pumpkins for us to decorate our front porch with, and then carve into goofy jackolanters for Halloween. Do you love this fall tradition as much as I do?
So now that I have come clean and thoroughly explained my reasons for being a girl who has gone coocoo for pumpkins……I have yet another pumpkin inspired recipe for you. Haha – Are you sick of me yet ?? I hope not because these cookies are seriously killer and you gotta make em’ happen.
I absolutely love the combination of pumpkin and chocolate – actually it is kind of my idea of heaven – especially when you add just a touch of cinnamon to the mix…. ohh yeah. Sometimes people look at me a little strange when I tell them about the pumpkin and chocolate combination, but I mean really if you think about it … doesn’t chocolate pretty much makes anything even more delicious? So why wouldn’t pumpkin and chocolate mix? Answer – there is no reason why they wouldn’t mix – chocolate is amazing with pumpkin and if you haven’t tried it… allow me to introduce you to these cookies.
These Pumpkin & Toffee Chocolate Chunk Cookies are one of my fall staple recipes- they are the perfect way to bring some fall flavours to an already delicious chocolate chip cookie, and they turn out perfect every time. They are crisp on the outside, chewy on the inside and have the most amazing flavor combination. From the pumpkin, to the cinnamon, to the dark chocolate and the toffee…. seriously – you have to give em’ a try.
So here is the recipe lovelies – wishing you all a lovely fall weekend that will hopefully include a trip to the pumpkin patch <3
Pumpkin & Toffee Chocolate Chunk Cookies
Makes: 36 Cookies
Things you need…
1 cup butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
2 egg yolks
1/2 cup of pumpkin puree
1 1/2 tsp vanilla
2 cups all purpose flour
1 cup pastry flour
1 tsp cornstarch
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
pinch of cloves
1/2 tsp salt
2 cups dark chocolate chunks
1/2 cup toffee bits
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, whisk together flours, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, salt and cornstarch until combined; set aside.
In a large bowl, cream together butter and sugars until pale and fluffy. Add egg and egg yolks in one at a time beating well after each addition. Beat in vanilla and pumpkin puree until well combined. Slowly beat in flour mixture 1/3 at a time until combined. Mix in chocolate chunks and toffee bits until evenly distributed.
Wrap dough in plastic wrap and chill for at least one hour. Remove from fridge and spoon dough out onto the parchment paper. Dough should be the size of a rounded tablespoon to get a nice medium sized cookie. Sprinkle with coarse sugar and bake for 10-12 minutes or until edges are golden and cookies begin to crackle on top.
Remove from oven and allow to cool for 10 minutes before eating….. if you can wait that long… :D
As always, thank you for popping by and checking out this recipe. I always love to hear your thoughts and how your goodies turned out.
Happy Baking <3<3