Pumpkin Oatmeal Chocolate Chunk Cookies

Say hello to fall with these easy, pumpkin pie spiced oatmeal cookies made with a jar of Trader Joe’s deliciously sweet pumpkin butter.

Pumpkin Oatmeal Chocolate Chunk Cookies

Makes about 42

Ingredients

• 1½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• ½ teaspoon cardamom

• ½ teaspoon pumpkin pie spice

• ½ teaspoon kosher salt

• 1 cup unsalted butter, softened

• ¾ cup packed light brown sugar

• ½ cane sugar

• 1 (10-ounce) jar pumpkin butter (I used Trader Joe’s)

• 1 teaspoon vanilla extract

• 3 cups rolled oats

• 5 ounces dark chocolate bars, chopped (or 1 cup dark chocolate chunks)

• ⅓ cup finely chopped candied ginger

METHOD

1. In a large bowl, whisk together flour, baking soda, cinnamon, cardamom, pie spice, and salt.

2. In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar. Beat at medium speed until light and fluffy, about 3 minutes. Add pumpkin butter and vanilla; beat on low until combined, scraping the sides of the bowl as needed. 

3. With the mixer on low, slowly add the flour mixture until fully combined, scraping down the bowl as needed. Fold in chocolate and ginger. Using a 1½ tablespoon spring-loaded scoop, scoop dough onto a wax paper-lined baking sheet. Cover and chill overnight (at least 8 hours and up to 24). 

4. Preheat oven to 325F. Line a large baking sheet parchment paper. Place dough balls 2 inches apart. 

5. Bake until golden brown, about 15 minutes for chewy cookies and 18 minutes for crispy cookies. Cool on the baking sheet for 5 minutes, then remove and finish cooling on a wire rack.

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pumpkin pie spice, chocolate chip cookie, pumpkin cookie, oatmeal cookie, chocolate chunk cookie

Cookies, Desserts

Yield: 42

Author: Sarah Ward

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Pumpkin Oatmeal Chocolate Chip Cookie

Say hello to fall with these easy, pumpkin pie spiced oatmeal cookies made with a jar of Trader Joe’s deliciously sweet pumpkin butter.

Prep time: 10 MinCook time: 20 Mininactive time: 8 HourTotal time: 8 H & 30 M

Ingredients:

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• ½ teaspoon pumpkin pie spice
• ½ teaspoon kosher salt
• 1 cup unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cane sugar
• 1 (10-ounce) jar pumpkin butter (I used Trader Joe’s)
• 1 teaspoon vanilla extract
• 3 cups rolled oats
• 5 ounces dark chocolate bars, chopped (or 1 cup dark chocolate chunks)
• ⅓ cup finely chopped candied ginger

Instructions:

1. In a large bowl, whisk together flour, baking soda, cinnamon, cardamom, pie spice, and salt.
2. In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar. Beat at medium speed until light and fluffy, about 3 minutes. Add pumpkin butter and vanilla; beat on low until combined, scraping the sides of the bowl as needed.
3. With the mixer on low, slowly add the flour mixture until fully combined, scraping down the bowl as needed. Fold in chocolate and ginger. Using a 1½ tablespoon spring-loaded scoop, scoop dough onto a wax paper-lined baking sheet. Cover and chill overnight (at least 8 hours and up to 24).
4. Preheat oven to 325F. Line a large baking sheet parchment paper. Place dough balls 2 inches apart.
5. Bake until golden brown, about 15 minutes for chewy cookies and 18 minutes for crispy cookies. Cool on the baking sheet for 5 minutes, then remove and finish cooling on a wire rack.

Notes:

If you want to bake the cookies right away, freeze the dough balls for 15 minutes before baking. Dough balls can be frozen until firm and stored in a freezer bag for up to 6 months. Add 2 to 4 minutes to bake time if baking from frozen. This recipe would also work great with apple, pear, or fig butter!

Calories

114.37

Fat (grams)

5.88

Sat. Fat (grams)

3.43

Carbs (grams)

14.21

Fiber (grams)

1.03

Net carbs

13.18

Sugar (grams)

6.24

Protein (grams)

1.47

Sodium (milligrams)

58.02

Cholesterol (grams)

11.89

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Golden Milk Pound Cake

There’s a not-so-secret rule in our family that you don’t mention the word “turmeric” around my dad unless you want to start a somewhat lengthy, although educational, conversation about the many benefits of the super-powered root. For this reason, I found it only fitting to bake a turmeric-ladened cake in a pan he gave me for my birthday as its inaugural bake.

This not-too-sweet pound cake contains a increasingly popular turmeric-based beverage mix called Golden Milk. Typically whisked into steamed animal or alternative milks, it has a number of valuable health properties as well as delicious flavor and beautiful color. I decided to use it here for flavor more than its health benefits (this is cake after-all…). The turmeric shines brighter in color than taste, however its low-profile earthy notes mixed with vanilla give your taste buds a magical reminder of coconut. The additional mix of cinnamon, cardamom, ginger, and black pepper give warmth to the overall flavor, rounding out the sweetness.

Included is a recipe for homemade Golden Milk Powder and a quick how-to for making yourself a beverage if you feel so inclined! You can also substitute your favorite store-bought powder in the cake recipe if you’d prefer.

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GOLDEN MILK POUND CAKE

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon kosher salt

• 1/4 teaspoon baking soda

• 2 tablespoons Golden Milk Powder (recipe below)

• 3/4 cup unsalted butter, softened

• 2 cups granulated sugar

• 5 large eggs at room temperature

• 1 teaspoon vanilla extract

• 1 cup full-fat yogurt or sour cream

• 1 1/4 cups powdered sugar

• 2 tablespoons milk or cream

• Ground cinnamon

Preheat oven to 325º. Spray a 15-cup Bundt pan with baking spray. (I personally love to use the Sprouts Grapeseed Oil spray.)

Whisk together flour, salt, baking soda, and Golden Milk Powder.

Beat butter on medium speed until smooth. Add sugar and continue beating until fluffy, about 3 minutes. Add eggs, one at a time, fully incorporating each before adding the next. Beat in vanilla.

Turn mixer speed to low. Add one third flour mixture, mixing just until incorporated. Add half of yogurt until just incorporated. Repeat with remaining flour and yogurt, ending with flour. (Be sure to scrape the sides of the bowl as needed.) Transfer the batter to your greased pan.

Bake on the middle oven rack for 1 hour and 15 minutes or until a wooden pick inserted in the center of the cake comes out clean. (The top will crack and the crack should look mostly dry.) Cool on a wire rack for 15 minutes. Carefully flip the cake pan upside down on the rack to remove cake. Let cool completely.

Whisk together powdered sugar and milk. (Add more milk for a thinner glaze.) Drizzle cooled cake with glaze before serving and sprinkle with cinnamon for a bit of extra spice.

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Golden Milk Powder

Makes about 1/3 cup

• 2 tablespoons turmeric powder

• 2 tablespoons ground Vietnamese cinnamon

• 1 1/2 tablespoons ground ginger

• 1 tablespoon ground cardamom

• 1 teaspoon ground black pepper

Mix all spices together and store in an airtight jar in the pantry.

To make a golden milk latte: Heat 8-ounces desired milk until steaming. Whisk in 1 teaspoon Golden Milk Powder (or more to taste) until spices are fully incorporated. Sweeten to taste. Enjoy immediately.

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Savory Tomato Cobbler

I used to work for a non-profit that sent me on wild and sometimes odd adventures around the country. One of those times I was flying back to San Diego from a wedding and was asked to get off the plane and meet up with one our traveling teams in the southeast. I ended up in downtown Atlanta, in an industrial loft of friends of a friend, singing "Wagon Wheel," making food, and dreaming about tomato cobbler. I can't remember the conversation trail to how this idea came about, but it's been in the back of my mind since. While there are many things that I love about living in California, my southern roots miss the warm, carb-topped comfort foods that epitomize the South. Tomatoes, chicken, and biscuits are pretty humble staples of southern cuisine, but plenty of magic can be made from them. This warm and savory cobbler, with a hint of spicy harissa, is the perfect transitional dish from late summer into those early fall, cool nights.

I've included a few variations to this dish, as the both the filling and biscuits recipes can work on their own. The cobbler can easily be made vegetarian by skipping the chicken and going straight tomato or subbing for vegetables like roasted zucchini and cauliflower. You can also short-cut this recipe by using store-bought biscuit dough (but trust me, if you have the extra time, it's worth using scratch-made biscuits). 

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Savory Tomato Cobbler

COBBLER FILLING

• Olive oil
• 1 lb boneless chicken (optional)
• 2 Tbsp sherry or wine vinegar
• 1 small white onion, halved and thinly sliced
• 4 garlic cloves
• 1 1/2 tsp ground cumin
• 1 tsp ground fennel seeds
• 4-6 tsp harissa paste
• 2 lbs of heirloom cherry tomatoes
• 3 Tbsp cane sugar
• Zest of 1 lemon
• 1/2-1 tsp kosher salt
• 1 Tbsp + 1 tsp cornstarch
• Biscuit Topping (recipe follows)
• Heavy cream or ricotta for serving (optional)

Heat a wide pot or large and deep skillet over a medium flame and add two tablespoons of oil. Brown the chicken for 5-6 minutes on each side. Set aside. 

Reduce heat to medium-low and deglaze the pan with 1 tablespoon of vinegar. Add another tablespoon or two of oil to the pan and stir in the onions. Cook for 10-15 minutes, stirring occasionally until the onions soften and start to turn translucent. While the onions are cooking, mince the garlic and cut about three-quarters of the tomatoes in half, leaving a handful or two whole. 

When the onions have softened, add the minced garlic, cumin, fennel, and harissa. Stir and toast the spices until fragrant (about a minute). Add in the tomatoes and sugar, stirring until combined. Heat until the juices come to a soft simmer. Continue simmering for 20 minutes to reduce the tomatoes and lower the heat if the juices begin to boil or come to a hard simmer. Gently stir on occasion to keep them from burning, taking care to not break down the tomato piece too much. After 20 minutes, mix in the remaining tablespoon of vinegar, lemon zest and half a teaspoon of salt. Taste and add additional salt, if necessary.

Shred the chicken and fold into the tomatoes. Mix cornstarch with a tablespoon of water and add to the tomato mixture. Simmer for a few minutes, until the mixture starts to thicken. Remove from the heat. Fill a 10” deep dish pie pan, cast iron skillet, or other oven-proof dish of similar size with the mixture. Set aside.

Preheat your oven to 400℉. Make the biscuit topping (instructions below) and place biscuits over the tomato filling, leaving a few small gaps for the cobbler to release moisture as it bakes. Brush the tops with the remaining tablespoon of milk. Place in the middle rack of your oven with a baking sheet or piece of foil underneath to catch any bubbling. Bake for 20-25 minutes or until the tops of the biscuits are a nice golden brown and the cobbler is bubbling on the edges. 

Remove and serve warm in a bowl with a small pour of heavy cream or scoop of ricotta. 

BISCUIT TOPPING

• 2 1/4 cups all-purpose flour + some for dusting
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cane sugar
• 1 ½ tsp kosher salt
• 6 Tbsp cold butter, cut into small cubes
• 1/2 cup whole milk ricotta cheese or sour cream 
• 1/2 cup whole or buttermilk + 1 Tbsp set aside

In the bowl of a food processor, combine all dry ingredients, minus the butter, and pulse to thoroughly combine. Add the butter and pulse a few times until the largest pieces are the size of English peas. The texture should be crumbly with only a small number of big butter pieces. You can also use work the butter in with a pastry cutter or by hand (like you would for a pie crust) if preferred.

Pour dry mix into a large mixing bowl. Whisk the ricotta and milk together until the texture is mostly smooth. Pour a third over the flour mixture and begin gently folding everything together with a fork, just until the wet and dry ingredients are beginning to come together. Continue in thirds until the milk is fully incorporated. At this point, you will finish the process mostly by hands (things will get a bit messy, but that's part of the fun). Knead a few times by hand until the shaggy dough starts to form a single mass. The dough will look a bit dry and crumbly. 

Lightly flour a smooth surface and turn out the dough. Gently fold the mixture together a few times to incorporate most of the dry goods. Press into a 1.5-2” thick rectangle, working any bits of dry goods left into the sticky areas of dough. Cut the dough in half, crosswise, using a bench scraper or knife. Stack one half on top of the other and press down to flatten a bit. Sprinkle the dough and work surface with additional flour, if needed, to help keep the dough from sticking to your hands or the work surface. Roll the dough to 1” thick rectangle. Cut the biscuits into squares with a knife or circles with a round biscuit or cookie cutter. The dough should yield 8 pieces. Use any scraps to fill major gaps in the cobbler top, or reform into a small biscuit and bake separately for a cook’s treat. 

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VARIATIONS

Chutney: Skip using the chicken and begin the recipe until you start simmering the tomatoes. Extend the simmer time to 40-50 minutes, stirring frequently, until they become thick like preserves. The tomatoes are done when you can pull a spoon across the bottom of the pan and it creates a clear trail with the tomatoes flowing back in to fill the space in a second or two. Add the remaining vinegar and half a teaspoon of salt. Taste and adjust seasoning if desired. Remove from heat and transfer to sterilized jars for water bath preserving, or an airtight container and refrigerate for up two weeks.  

Biscuits: Make dough as directed until forming the initial rectangle. Cut into quarters and stack each on top of each other. Press down to flatten a bit. Sprinkle the dough and work surface with additional flour, if needed, to help keep the dough from sticking to your hands or the work surface. Roll the dough to 1.5” thick rectangle. Cut the biscuits into squares with a knife or circles with a round biscuit or cookie cutter. 

Place on a lined baking sheet 1-2” apart and brush the tops with remaining tablespoon of milk or melted butter. Bake on the middle oven rack for 20-25 minutes or until a deep golden brown on top. Remove from the oven and carefully move the biscuits to a cooling rack. Enjoy, hot, with soft butter and drizzled honey or a generous slather of tomato chutney.

Roasted Brussels Sprout Leaves

Featured: Brussels Sprout Leaves
Brussels sprouts are a cruciferous vegetable, meaning they are in the Brassicaceae family which includes cabbage, broccoli, collard greens and kale and are packed with nutrition. Brussels sprouts are considered a great disease-fighting food, helping to fight against cancer, diabetes, and heart disease. 

Nutrition: Low in calories and rich in anti-oxidants, potassium, and high amounts of Vitamin K & C. They are also good sources for your daily requirements of dietary fiber, Vitamin A, manganese, potassium, folate, iron and Vitamin B6. So, basically, they're like Nature's tasty multi-vitamin. 

Season: Harvest season is between September and March in temperate climates. Sprouts and leaves become sweeter after a frost.

Brussels sprouts in all forms are covering restaurant menus and Pinterest pages these days, but often overlooked are the large leaves that shelter the tiny sprouts as they grow (if you're unfamiliar with how Brussels sprouts grow, check this out). The leaves are edible and just as tasty as the sprouts. They aren't typically found in conventional grocery stores, but they are popping up around farmers markets or you may have them in your own garden. The leaves can be used in the same ways as kale, cabbage or collard greens by sautéing, shredding into salads or adding to green smoothies. But what you may be even less familiar with or just walked by dismissing it as cabbage, is the top of the Brussels sprouts stalk. As the stalk grows, the leaves form a head at the top, much like a very loose head of cabbage or one giant Brussels sprout. I love the small sprouts, but I definitely think the head of leaves is where the magic is. 

To me, the best roasted sprouts are when the outer leaves get crispy but the inner core is tender and sweet. The head of Brussels sprout leaves create that partnership perfectly.  If you are growing your own Brussels sprouts or find the heads locally, try this method of roasting and treating it like one giant Brussels sprout. The recipe below is just a baseline for roasting; how you choose the finish the roasted leaves us totally up to you! I used a bunch of fresh herbs I had leftover in the fridge to make a pesto, drizzled with extra vinegar, some shaved parmesan and additional fresh herbs. This is a great way to use up leftover condiments, herbs, sauces and cheeses that you have sitting around. If you can't find the heads of leaves, a napa, savoy or red cabbage will substitute nicely. 

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Roasted Brussels Sprout Leaves

• 1 head of Brussels sprout leaves or cabbage
• 1/2 cup balsamic vinegar
• 2 tsp brown sugar, honey or maple syrup
• 1/2 tsp kosher salt
• 2 Tbsp olive oil
• Various toppings of choice (pesto, chili oil, Sriracha, fresh herbs, cheese, etc.)

Preheat your oven to 375 F. 

Cut your head of Brussels sprout leaves or cabbage in half, from the top of the head to the stem end. Place each half cut side up on a lined baking sheet. 

In a small bowl, mix together vinegar, sugar, salt and olive oil. Pour a quarter or so of the mixture over the cut side of each half, allowing the liquid to seep in between the layers of leaves. Flip them over, cut-side down and lift any outer loose leaves, brushing the inner leaves with the mixture and all over the outside of each half. If you have any remaining vinegar, set aside for later use. 

Place the sheet pan in the oven and roast for 20-30 minutes, or until the middle is tender and the outer leaves become brown and crispy. You do not want them to burn.

Remove from the oven and serve with garnishes of your choice.  I drizzled mine with the remaining vinegar, herb pesto, fresh mint and dill leaves, and shaved parmesan cheese. 

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Persimmon and Apple Crumb Pie

One of the most anticipated fruit seasons of the year for me is when persimmons hit the market. I find myself with a bowl full of them on the counter at most times during the months of fall and winter. These orange squatty fruits are like little the peaches of winter - nothing quite like them and when they are ripe and sweet they are perfect eaten out of hand. I will issue you a fair warning though; please be sure you know which variety your are digging into and just what "ripe" means for it, or you might surprise yourself with a less-than-thrilling feeling of eating chalk....

I know I talked a bit about persimmons last year, but I keep meeting people that don't know what they are or don't like them because they've had a bad experience eating an astringent one. So, I'll be posting a few persimmon based recipes as we lead into winter. For those of you who don't fawn over pumpkin everything, persimmons may just be the "basic" obsession you need.    

Featured: Fuyu Persimmons
When ripe, they have a honey-like sweetness that is delicious and unique for a winter fruit. This particular variety is not astringent (causing a chalky mouth feel) so it can be eaten when less ripe, but their sweetness deepens as they ripen. As the persimmon ripens, the color will become richer and the flesh will start to give slightly - similar to a slightly under ripe pear. Serve raw or cooked.

Nutrition: Rich in potassium and Vitamins A and C. Also a good source of antioxidants, fiber and Omega-6.

Season: October & November; through winter in warmer climates.

For this Persimmon and Apple Crumb Pie, you'll want to find richly colored Fuyu persimmons that are still firm. You can tell if they are the right ripeness by placing one in your palm and gently giving it a squeeze - it should feel like an apple. If this is your first time working with persimmons, keep the stem end on while peeling and slicing. This will give you something to grip and ensure your hand doesn't slip (while I'm sure the ER doctors are lovely, please don't go visit them). You can use a standard vegetable peeler and peel the fruits just like you would an apple. There is no thickening agent added to this pie, something which any pie maker might find odd. Persimmons are very high in pectin and since the fruit macerates and the juiced are then reduced, there's no need for extra cornstarch or flour. 

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Persimmon and Apple Crumb Pie

• 6 Fuyu persimmons (4-5 if they are large - about the size of your palm)

• 1 large apple, cored

• 3 Tbsp granulated sugar

• 3 Tbsp brown sugar (or sub in 6 Tbsp coconut sugar for both granulated and brown cane sugar)

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1/4 tsp ground cardamom

• 1/8 tsp ground black pepper

• 1 large orange, juiced

• 1 recipe Basic Pie Crust, prepared and refrigerated

• Egg wash (optional; 1 egg beaten with 1 Tbsp cold water)

Crumb Topping

• ½ cup all-purpose flour

• ½ cup almond flour

• 3 Tbsp brown sugar

• 4 Tbsp unsalted butter

• ½ vanilla bean, split and scraped or 1 tbsp vanilla extract

Peel and slice the persimmons and apples into thin rounds (1/4” thick). If you have a mandolin, keep the stem end on the fruits to use as a hand guard and guide. Deseed any slices if necessary and place in a gallon size zip-top bag or other airtight container. In a small bowl, combine both sugars and all dry spices. Sprinkle over the fruit. Pour in the orange juice and toss to fully coat. Seal the bag, making sure to press out any air, or press a sheet of plastic wrap onto the surface of the fruit and seal with the lid. Place in the refrigerator for at least 6 hours or overnight.

Roll out the pie dough and place it in a 9” pie pan. Crimp or decorate the edges as desired. Place the prepared crust in the freezer until ready to fill.

(This is a great place to pause if you need to prepare something else for your meal or are wanting to prep for your pie ahead of time. When ready to bake, continue with instructions below.)

Preheat oven to 350 F.

Strain the sliced fruit, collecting the syrup in a bowl. Place the syrup in a small sauce pan over medium-low heat and bring to a low simmer, stirring occasionally. Cook until the liquid thickens and becomes the consistency of cold maple syrup. Remove from the heat and set aside.

To make the crumb topping, mix together flours and sugar. Add the butter to a small saucepan over medium-low heat. Stir as the butter melts and bubbles. Continue stirring and cook until the butter solids start to brown, about 3 minutes. Remove from the heat and stir in the vanilla bean scrapings or extract. Pour the browned butter over the flour mixture, mixing with a fork until the ingredients are no longer dry and have formed small clumps.

Remove your pie crust from the freezer and brush the edges of the crust with the egg wash, if desired. Fill the pie by evenly layering in the sliced fruit. Some of the persimmon slices may have stuck together, so gently peel them apart. For any groupings that are falling apart instead of pealing away from each other, don't worry about separating them. Pour the reduced syrup over the fruit and spread the crumb topping evenly over the pie. Place on a parchment lined  sheet pan in the middle of your oven for 35-40 minutes.  The pie is done when the juices begin to bubble up along the edges of the filling.  

Cool on a rack for at least 1 hour before serving. This pie is excellent served with a scoop of vanilla bean ice cream or freshly whipped cream.

Yield: 9" pie - about 8 servings // Store in the refrigerator loosely wrapped in plastic for up to a week.