Baked Sunday Mornings: Pumpkin Harvest Dunking Cookies

I am one of those rare attorneys who is not a coffee drinker. I have a cup every once in a blue moon, usually at a white tablecloth restaurant when I feel like having coffee (and it's normally decaf!) with dessert. And being lactose intolerant, I don't drink milk. So I never dunk baked goods -- but I can appreciate the concept.

This week's Baked Sunday Mornings recipe, Pumpkin Harvest Dunking Cookies, is a hearty taste of autumn -- chock full of pumpkin, oats, dried cranberries, and chocolate chips. And the cookie was created expressly for dunking!

To make the batter, you cream together room temperature butter with sugar and dark brown sugar; add an egg, pumpkin puree, and vanilla; mix in the dry ingredients (flour, rolled oats, baking soda, salt, cinnamon, ground ginger, nutmeg, and ground cloves); and fold in dried cranberries and chocolate chips. The dough is very soft and you need to chill it for at least four hours before baking; I chilled mine for 24 hours.
The dough was easy to scoop even after a full day in the fridge. The recipe says that you are supposed to use a two-tablespoon scoop, which would be a #30. But I wanted my cookies a bit larger, so I used a #20 (I got 30 cookies from a batch of dough). I flattened the cookies a bit before baking, but they didn't spread much.

The recipe says that you should bake the cookies for 14-18 minutes, or until the cookies begin to brown. I checked the cookies at 18 minutes, and they hadn't browned at all. The recipe includes a note stating that these cookies don't require a precise bake time. Matt and Renato "encourage you to bake them slightly longer than you are comfortable with to make sure the cookies are hearty (really browned) on the outside, moist on the inside." I kept baking successive pans of cookies for longer and longer periods of time, and I was happiest with the cookies that I baked for 26 minutes -- they had a firm outside crust but were still soft and chewy inside. I felt the ones that were baked for less time were too cakelike -- although it occurred to me that they might be good sandwiched around a cream cheese filling as a sort of whoopie pie.

The oats, cranberries, and chocolate chips added lots of texture and heft to the cookie. The pumpkin flavor with the warm spices is quite tasty. Dunked or not, this is a good cookie -- not one of my favorites, but still a wonderful way to welcome fall.

Recipe: "Pumpkin Harvest Dunking Cookies" from Baked Elements: Our 10 Favorite Ingredients, by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.


Chelly said…
I needed to bake mine longer...mine turned out very cake like. I really did not care for the texture. Next time I will keep them in the over much longer!