A few weeks ago, I made a batch of pumpkin chocolate chip cookies from a cookbook I have.
I was less than impressed. (I still ate about half of them.. you know.. just to be sure)
So I screwed around with the recipe.. a lot. So much so that you wouldn’t recognize it so I’m going to go ahead and call it my own. It’s what I once heard Paul McCartney say he used to do with songwriting.. and if it’s good enough for Sir Paul, it’s good enough for me.
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 4 tsp baking powder
- 1 Tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- 1 tsp salt
- 1 tsp vanilla
- ½ cup butter, room temperature
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup chopped walnuts
- ½ cup dried cranberries
- ½ cup powdered sugar
- 1½ Tbsp milk
- Preheat your oven to 350 degrees.
- In a small bowl, whisk together the whole wheat pastry flour, the all purpose flour, baking powder, salt and spices.
- Cream together the butter and sugar
- Add the eggs one at a time and beat until well incorporated
- Stir in the vanilla and pumpkin
- Mix in the flour mixture until just combined
- Stir in the nuts and cranberries.
- Drop by tablespoon full on a parchment lined baking sheet and bake for about 14 minutes.
- While the bread bites cool, whisk together the powdered sugar and the milk to form a glaze.
- Dip the tops of the bread bites in the glaze and let them air dry