A Seedy Take on Pumpkin Cookies
I remember when the only thing tahini was used for was to make hummus. But those days are long gone and folks are dumping the sesame paste in everything, and I’m happy to jump on the bandwagon.
Fall is here and my thoughts have turned to pumpkins, the kind that you carve and leave on the porch, and the kind you stir into batters and doughs. This recipe focuses on the later.
I was curious to see how tahini and pumpkin puree would taste in a cookie spiced with cinnamon and dotted with bittersweet chocolate chips, and I’m here to tell you, it works!
Ingredients
6 oz. tahini
2 oz. pumpkin puree
2 oz. butter, room temperature
1 C sugar
2/3 C brown sugar
2 eggs
1 t salt
1 t baking soda
1 1/2 t cinnamon
2 C flour
8 oz. bittersweet chocolate chips
Sea salt to sprinkle on top
Instructions
Combine the tahini, pumpkin puree and butter in a medium bowl of a mixer and beat until blended.
Add the sugar and brown sugar and beat on high until well blended.
Add the eggs and mix on medium until the mixture is smooth.
Add the salt, baking soda, cinnamon and flour and mix on low until well blended.
Add the chocolate chips and mix to combine.
Heat oven to 375F. Line two cookie sheets with parchment paper.
Using a 1 oz. scoop, scoop the dough onto the lined baking sheets leaving about an inch around each cookie so that they brown evenly.
Top each cookie with a few granules of sea salt and bake 15-17 minutes or until golden brown.
Warm, the melted chocolate chips will dominate the cookies, but as they cool the cinnamon will come through. I love them both ways.
Makes about 30 cookies.
