Recipe: Soft Pumpkin Cookie Cakes

Well, I had all these great ideas for the blog this week, but even the best laid plans can be led astray.  I do hope to get back into the swing of things shortly, as I’ve got so many wonderful things to show you!

Sometimes when life gets a little too busy, or a little too confusing, the best thing to do is just relax, sit back, and bake!

Today’s treat is an easy family favorite – an incredibly fluffy, simple and delicious spiced cookie.  Perfect for a lunch box treat or afternoon snack, they are very popular around here and disappear quickly.  The addition of cake flour and the tart dark chocolate chips create a velvety softness that  combines wonderfully with the warm and inviting pumpkin and spices.  I know you’re going to love them, they are great with fresh fruit and a strong cup of chai on a chilly afternoon.

Here are some photos of the process


Blending in the pumpkin puree

Lovely mountain of sifted ingredients

Lovely mountain of sifted ingredients

Folding in the final ingredients

Folding in the final ingredients

Here you can see the moist deliciousness

Here you can see the moist deliciousness


1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup canned pure pumpkin puree
1 1/2 cups all purpose flour
1/2 cake flour
2 teaspoons ground cinnamon
1/2 teaspoon ground clove
1/4 teaspoon ground all spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup shredded unsweetened coconut
1/3 cup pumpkin seeds
1/3 cup mini dark chocolate chips


In large bowl or mixer, cream butter and sugars until fluffy.  Add egg and vanilla, mix.  Add pumpkin, mix well.  In a separate bowl, sift together flours, cinnamon, clove, allspice, baking soda, salt and baking powder.  Gradually add to wet mix and ensure that it is well combined.  Fold in coconut, pumpkin seeds, and chocolate chips.

The dough with be fluffy but sticky, so use a table spoon if you prefer not to get your fingers dirty.   Make 2″ balls and place on cookie sheet at least 2″ apart. Press dough lightly with fingers or fork.  Bake at 350 degrees for 9-12 minutes, or until lightly browned.  Remove to racks, allowing to cool completely.  Store in air tight container in the fridge.

Yield: 2 dozen.

afternoon tea

afternoon tea

Now signing off to pay attention to my patient kitty…
Happy Baking everyone!!

happy cat in need of some attention

happy cat in need of attention




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