Guest Post: Chocolate and Carrots

I am so thrilled to have Caroline from Chocolate and Carrots guest posting today! I think Chocolate and Carrots was one of the first blogs I started following constantly and I am sure you’ll see why.  She’s got skills in the kitchen for sure! Also, a huge congratulations to Caroline and her husband for their wonderful news and thank you Caroline for sharing this awesome Fall treat.

These mini, little (yeah, yeah…I know…two adjectives that mean the same thing…it’s cute though, right?!? Anyway…), these mini, little cookies are the perfect size for a small treat.

And like most all pumpkin cookies, they are on the cake side:

• soft
• light
• delicate
• a little chewy from the oats
• and delicious!

I had handy-dandy Paula Deen help us with the recipe. I just churned a little bit of her cinnamon essence (grinder for cinnamon sugar) on top of the cookies before baking. It helped give them a nice little topping.

I hope you enjoy the cookies and have a great rest of your Fall week! And stop by any time to chocolate & carrots!

Pumpkin Oatmeal Cookies

adapted from greens and chocolate

Ingredients

• 1/2 cup unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup old fashioned oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1/2 cup unsalted butter, room temperature
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1/4 cup honey
• 1/2 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

How-To

1. Preheat the oven to 350°F.
2. In a bowl, combine the flours, oats, baking soda, baking powder, cinnamon, cloves, and nutmeg. Stir and set aside.
3. In the bowl of your stand mixer (or a bowl with your hand mixer), cream the butter, sugars, and honey until creamy and fluffy (about 2 minutes).
4. Add in the pumpkin, egg, and vanilla. Mix until blended.
5. Add the dry ingredients and mix until just combined.
6. Chill the dough for 30 minutes in the refrigerator.
7. With a tablespoon scoop, drop the cookie dough onto prepared baking sheets that have been covered with a silpat mat, parchment paper, or non-stick foil.
8. Sprinkle with cinnamon sugar (I have a cinnamon sugar grinder that I use, or you can just mix up equal parts cinnamon to sugar and use that).
9. Bake for 15 minutes or until light brown.
10. Cook on the baking sheet for a few minutes and transfer them to a cooling rack until completely cooled.

Servings: about 30-40 tiny cookies