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Rob’s Whole-Wheat Pumpkin Turtle Cookies

October 24, 2011

Pumpkin cookies are odd, they always taste like mini cakes. Very fluffy. Too fluffy. But they do let the autumn spices linger in my apartment, so as predicted, I had to make them. There are a few recipes out there for “crispy” versions, but they still don’t have the same cookie consistency.

With that said, this recipe is a good middle ground, it uses a method of creating a ‘pumpkin butter’. Basically it is pumpkin puree and brown sugar over the stove for a good hour to thicken, which helps to make the dough thicker.

Rob is like me, he substitutes ingredients for whole-wheat when he makes pancakes, so happily a whole-wheat version it is! If only they made pumpkin whey I could have added… Can’t win it all.

I made two variations of the cookie. One as a regular pumpkin chocolate chip and then I also made a caramel turtle variation. For the turtles, I shaped the dough so that there would be a little bit of a ditch in the middle to hold the caramel, I didn’t want it seeping over the sides, can’t look messy.

While the caramel ones looked awesome, I made a rather huge error (which caused me not even give them away). The recipe I based this off of tells you to microwave caramel squares and add vanilla extract and 2-3 tablespoons of whipping cream. I just melted the caramel squares and completely omitted the cream and extract. Turns out some ingredients are necessary.

While they came out fine, I didn’t realize that a lot of liquidity would be lost in heating them up. So once the caramel dried on the cookies, it was rock solid. My surprised teeth were not happy. You could suck on it like a hard candy if that floats your boat.

So while they came out looking great, it is ABSOLUTELY NECESSARY to add whipping cream and vanilla to keep the caramel chewy and soft. Overall, I really love the pumpkin/caramel combination. They also deceivingly look like they had an immense amount of effort put into them.

 Pumpkin Turtle Cookies

  • 1 cup of butter
  • ¾ cup of dark brown sugar
  • ¾ cup of light brown sugar
  • 1 can of pumpkin puree simmered with 1 cup of light brown sugar for an hour over medium heat (about 1-1.5 cup in the end)
  • 1 egg
  • 2 1/2 tsp vanilla
  • 1 cup of white flour
  • 1 ¾ cup of whole wheat flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp allspice
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1 tsp salt
  • 1 bag of chocolate chips
  • 10 oz caramel squares
  • 2-3 tbsp whipping cream
  1. Mix all the dry ingredients. Preheat oven to 350 degrees.
  2. Cream butter and sugar. Add the egg, cooled pumpkin butter until combined. Add dry ingredients to this.
  3. Add chocolate chips, but leave about ¼ cup for drizzling later. Dough can be chilled at this point for up to a week (may seen a bit rock solid, but it’s fine, I baked throughout the week).
  4. If making it with the caramel, shape the cookie so there is a scoop in the middle to hold caramel. Bake 15 minutes at 350 degrees.
  5. Cool cookies. Microwave caramel squares and cream 1-2 minutes until melted, but not overly bubbly. It would be wise to only heat in intervals of 20-30 seconds and stir in between. Add vanilla during this process. Once melted, pour with a spoon in the middle of cookie. Let dry and drizzle melted chocolate on top.
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