Spicy Pumpkin Cookies

Under the light of awareness, the energy of irritation can be transformed into an energy which nourishes.
— Thich Nhat Hahn
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One of the greatest jokes ever played on me was fall in the south. We’re almost halfway through September, and it’s still 90˚. No, not a heat wave, not a nice toasty day to finish off summer – this is just how it will be for at least another month and a half …

But hey, this girl won’t be complaining any longer! Even though it’s hot AF outside, I can’t break out my absurd sweater collection just yet, and a hot cup of tea makes me sweat, at least I’m still working out in leggings + a sports bra, and can bake all of the fall things in my house! No one will stop me!

If you’re new to these little rants, then you must know I love every season. There’s something spectacular about each one, something that just makes me feel so fresh and renewed! But, if I had to pick a favorite child, fall will win every time. The best flavors, the best smells, the best crunchy leaves, the best wardrobe, the best movies, the best baked goods. Must I go on? Don’t get me wrong, give me a bikini and throw me on the beach, I’ll be annoyingly happy. Put on Elf and place a cup of cocoa with mallows in my hand, I’m a giddy child. Throw me into a field of wildflowers in the rain, this spring baby is OH so happy. BUT.The moment I see some leaves changing colors, smell cider on the stove, see the word September, I look and act literally like a gal whose crush just smiled at her.

Yep. That’s it. I’m hardcore crushin’ on autumn, it’s just the best love story of all time. Hell, I mean even my wedding anniversary is at the end of September!

Now that we’re on the same page, lets talk cookies. I’m pretty sure that I have more cookie recipes on this blog than anything else—they’re just so damn versatile and I also fckin love cookie dough, so why wouldn’t I be making them all of the time?

My goal for these cookies was to figure out how to add about as little sugar as possible, how to make them super moist while not loading these up with lots of butter, and to shove as many spices as possible into these lil babies!

Annndddd, I’m pretty sure I’ve accomplished all of it.

Even though there’s only a fraction of the amount of butter in these than my usual chocolate chip cookies and the rest was replaced with pumpkin purée, you honestly cannot tell the difference. I added the smallest amount of coconut sugar as I could, only ¼ cup, which definitely goes a long way. I wanted the true pumpkin flavor to come out, as well as ALL of the spices I threw in here—turmeric and black pepper being the most pleasant surprise of them all!

Ohhhh these are so good, and make the entire house smell like an autumn dream. AUTUMN. DREAM. Yeah, tell me how you’re going to turn that down!?

Okay, I’m done. Go do your thing in the kitchen, fall it up in there, I mean have I ever led you wrong here?!

 

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ingredients

Pumpkin Purée—9 oz, or 1 cup

Butter—2.5 oz, or 5 TBL

Coconut Sugar—1.15 oz, or ¼ cup

Vanilla Extract—2 tsp

Eggs—2

Almond Flour—3.5 oz, or 1 cup

All Purpose Flour—8.5 oz, or 1 ½ cup

Oats—3.5 oz, or 1 cup

Baking Soda—1 tsp

Salt—¾ tsp

Maca Powder—1 tsp

Cinnamon—1 TBL

Nutmeg—1 tsp

Ginger—1 tsp

Black Pepper—½ tsp

Turmeric—½ tsp

Chocolate Chips—6 oz, or 1 cup

Coconut Flakes, unsweetened—1.25 oz, or ½ cup

 

process

In the bowl of your mixer, cream together the purée, butter and coconut sugar until smooth.

Add in vanilla, mix.

Add in eggs, 1 at a time, mix.

At this point, your dough will be veryrunny, do not worry!

Add together the flours, oats, baking soda, salt and spices in a separate bowl. Mix with your hands to combine.

With the mixer on low, slowly add in the dry ingredients until just combined.

Fold in the chocolate chips and coconut flakes.

Cover and refrigerate your dough for at least a few hours, so the dough can stiffen up a bit – as you will notice that it is quite a soft cookie dough!

When you are ready to bake, preheat your oven to 350˚F.

Roll your cookies into 2 oz balls, or a heaping tablespoon, and bake for 12 minutes, rotating, 4 minutes.

Allow to cool on a rack slightly, so you won’t burn your tongue like I did!

 

Bon Appétit!

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Brown Sugar Sprinkle Cookies

Today’s Date: December 21st.

What I thought the date was: November (basically).

There’s some kind of sorcery going on here because the fact that Christmas is in 4 days completely blows my mind. I swear last week was Thanksgiving, 2 days ago was Roberto’s birthday, tomorrow can’t be Thursday…

I can keep going!

Between lots and lots of work, some afternoon naps, and my marathon training—just to keep in shape while I eat so many croissants at work—I have lost track of time completely. It’s wonderful that my work schedule is so crazy compared to almost anyone else’s (4am start time, random weekdays off, etc.) because it keeps me relatively busy and I absolutely love Trader Joe’s runs at 10am on a Monday, no one is there! Then there’s the flip side, I’m rather tired about 90% of the time I’m not at work, so this whole baking outside of work thing gets tough.

The month of December for KBB has consisted of about 10 failed attempts at a cake that I insisted I make work—the recipe seemed flawless! But alas, I decided that a new cookie recipe was needed, one that almost screams “Katie,” and of course it turned out to be magically delicious (cookies are definitely my strong suit!).

So below you have another game changing, swap-out-the-gingerbread-men-for, sprinkle loaded cookie.

All brown sugar? Check!

Oats for “health?” Check!

Sprinkles galore? Check!

Chocolate on chocolate on chocolate? Check check check!

You’re probably thinking Girl, those oats aren’t doing a damn thing! WELL, listen up, this cookie is so soft, like your teeth just sink right in, it’s an incredible thing, so I wanted to add oats because not only do I love the taste of a toasty oat, but a fun texture piece is brought, too.

And then there’s sprinkles, and chocolate…and if you decided to dip the cookies in chocolate and throw on more sprinkles, it’s just a glittery, wonderful winterland of a cookie you have created!

I did all of the above, and I must say it was the best decision this month. As posted on my Instagram, we had a little work outing where we went to Beautiful Briny Sea and make sprinkle blends! My boss, of course, was doing it for the shop for our peppercorn meringues, but the rest of us spent the hour or two making bags and bags of colorful, crazy little blends to bring home!

My Holiday Sprinkle Mix is featured on these cookies—and yes, this activity was even more fun than you can imagine! I’m thinking this is what I want my adult job to be…

ANYWHO! Back on track…got sprinkle distracted…

After a crazy month of work, being a new(ish) dog mom, still adjusting to life in Atlanta and then, surprise!, it’s Christmas, this recipe is exactly what we all need in our lives.

It’s quite simple, yet will bring ease to anyone’s day, especially if you’re as unprepared for this upcoming weekend as I am!

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ingredients

Butter, room temperature—12 oz, or 3 sticks

Brown Sugar—16 oz, or 2 ¼ C

Vanilla Extract—1 tsp

Eggs—3

Baking Soda—1 tsp

Salt—1 tsp

Flour—26.25 oz, or 5 ¼ C

Oats—3.75 oz, or ¾ C

Chocolate Chips—14 oz, or 2 C

Sprinkles of choice—3-4 TBL

 

process

In the bowl of your mixer, cream together the butter and sugar until light and fluffy.

Add in the vanilla and the eggs, one at a time.

Once all combined, scrape down the sides of the bowl.

In a separate bowl, sift together the flour, baking soda and salt. Add in the oats.

Slowly add the dry ingredients to your creamed mixture.

Add in your chips and sprinkles.

Either transfer your dough to another bowl or use the mixing bowl, cover with plastic wrap and refrigerate for at least an hour.

When you are ready to bake your cookies, preheat your oven to 350˚ F.

Scoop out tablespoon sized cookies, or I do 1.5 oz, and place on a baking sheet lined with either parchment, a Silpat, or spray with nonstick spray.

Bake for 14-16 minutes, until the outside edges are just slightly browned and the centers are still very light—makes for a nice soft cookie!

Allow to cool and enjoy!

*Note: If you want to dip them in chocolate—over a double boiler, melt about 1 cup of white chocolate until smooth, dip half in the chocolate and cover in sprinkles before the chocolate firms up!*

 

Bon Appétit!

Spicy Oatmeal Raisin Cookies

Here you have it, my friends, a spicy oatmeal raisin cookie that will make your transition from summer to fall about 100x easier! Don’t be afraid to pack away your cute sandal wedges and bikinis to exchange them for adorable boots and oversized sweaters, because this cookie will comfort you the whole way through!

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