Pumpkin Soynut Butter Chocolate Chip Cookies
I can’t believe it is November already. There are only seven more weeks until Christmas. I suppose I should get a move on my Christmas shopping. Every year I say I am going to start early and every year I am running around last minute. There is so much to do. Oh well, I guess I will just eat another cookie to deal with the stress. These bite size cookies don’t taste fattening and they have some healthy attributes like pumpkin and soynut butter, so maybe I will have two.
I wanted to make pumpkin and peanut butter cookies, but I didn’t want to have to pull out the Epi Pen for my two year old son. And since he loves cookies and I am a nice mom (most of the time), I used soynut butter instead. Every time he sees me baking he circles me saying “mmm, nom, nom” until I give him a treat. Sometimes I barely get my goods out of the oven and he is there with his goofy grin. Apparently he inherited my sweet tooth.
The first time I made these I didn’t add the pumpkin pie spice. The cookies were still tasty, but lacking some extra punch. So when I made the second batch, I added 2 teaspoons pumpkin pie spice and that added just the right amount of flavor boost to make these special.
I really did enjoy the soynut butter flavor in these. You can definitely change it to peanut butter if you want, but for those with peanut allergies like my son, the soynut butter works great.
I also like that these cookies don’t flatten out. They stay fluffy and light. I adapted this recipe from my Maple Chocolate Chip Zucchini Cookies recipe.
Pumpkin Soynut Butter Chocolate Chip Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake dessert snack nut-free pumpkin chocolate chips soynut butter cookie
Ingredients (40 cookies)
- 1/2 cup butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup canned pumpkin puree
- 1/2 cup soynut butter
- 1 cup dark chocolate chips
Instructions
Preheat oven to 350º F.
In a stand mixer add butter, sugar, egg, and vanilla. Beat on low until well mixed and texture is smooth.
In a separate bowl combine flour, spice, salt, baking powder and baking soda. Stir until all is well blended.
Then slowly add dry mixture to the wet mixture and beat on low until it becomes a dough like consistency.
Then add the pumpkin puree, and soynut butter and give it a good mixing.
Finally, add the chocolate chips and mix until they are evenly distributed throughout the dough.
Using a spoon or cookie scoop, drop by tablespoon or so onto a greased cookie sheet leaving 2 inches between each dough ball.
Bake for 15 minutes or until the tops are slightly golden. Remove from the oven and wait 5 minutes, then remove from cookie sheet and place on cooling rack until completely cooled.
Chocolate Raspberry Rice Krispie Treats
I found these great new Hershey’s Raspberry Hugs at Target the other day. They are milk chocolate kisses hugged by a raspberry flavored white cream. Hmmm? Chocolate and raspberry? Why, yes I took a bag home. I was smart enough not to open the bag till I was ready to bake with them. As soon as it was open the little vultures that reside in my home were circling the kitchen waiting for me to throw them some. My two year old really liked them. He kept asking for more “chocoleelee”. That is what he calls chocolate. Most of his other words he enunciates very well, but it’s cute when he mispronounces some.
I was really happy with the way my Candy Cane Hot Chocolate Rice Krispie Treats came out with the Candy Cane Kisses, so I employed the same method. I used Cocoa Krispies and hot chocolate in the mix.
I just chopped up the Raspberry Hugs into small pieces with a knife. I might have eaten a few pre-cut ones.
I made some of the Rice Krispie Treats into bars and decorated them with Wilton’s red and white candy melt and sprinkled them with some cute little heart sprinkles I found in the $1 bins at Target.
But I also wanted to create something a little more festive to Valentine’s Day coming up. I pulled out my Wilton’s 3 inch heart cookie cutter and cut some of the treats into heart shapes.
And put them on some striped paper straws and decorated them with some red and white candy melt also. I used Wilton’s #5 tip to pipe in the outline and fill in, then I used a #2 tip to write the words.
This is great for a party at your kids school or just for your loved ones at home. A little something extra special is always nice to receive.
Chocolate Raspberry Rice Krispie Treats
by The Sweet Chick
Prep Time: 10-15 minutes
Cook Time: 5 minutes
Keywords: no bake dessert snack rice krispies hot chocolate Hershey’s Raspberry Hugs chocolate
Ingredients (24 bars)
For the treats
- 4 tablespoons butter
- 1 bag (10 oz.) mini marshmallows
- 1/2 cup hot chocolate mix
- 6 cups Cocoa Krispie Cereal
- 1 cup chopped, Hershey’s Raspberry Hugs
For the topping
- Wilton’s red candy melt
- Wilton’s white candy melt
- heart sprinkles
Instructions
For the treats
In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.
Remove from heat and add hot chocolate mix. Stir until completely mixed.
Then add the Cocoa Krispie cereal and chopped Raspberry Hugs. Mix until all is well incorporated.
Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.
Place in fridge to cool and set.
For the topping
Melt red and white candy melt according to instructions on package and drizzle over the cooled treats using Ziplock bags with the tips cut off or Wilton’s disposable decorating bags with a Wilton #5 cake decorating tip.
Then add sprinkles before the candy melt hardens.
Once candy melt has set, cut treats into squares and keep in an airtight container.