One of the best ways to show appreciation to someone (in my opinion) is to bake for them. Over this last weekend I found myself and friends in Boston for a work event and a coworker was nice enough to let us stay at his home. This was absolutely not necessary on his part, so it only felt right to thank him and his wife with an autumnal baked good (because duh, it's mid-October)!
Cakey. Spicy. Tangy. Chocolatey. I knew exactly what to make - pumpkin cookies with chocolate chips, toasted pecans, and dried cranberries adapted from the Tate's Bake Shop "Baking For Friends" cookbook (aka my personal baking bible).
These cookies are one of the simple pleasures in life. Every fall I look forward to these flavors. My coworker and his wife raved about them, so I am sure the "thank you" was received! Whether you make these as a thank you for others or as a simple treat for yourself they are well worth it.
Please note that this is a very moist, soft cookie. The dough will appear to be rather wet (as pictured below). Make sure you fully mix or else you'll end up with runny cookies towards the bottom of your last batch(yes, you will have to bake in 2-3 batches). In my version of the Tate's classic, I've made a tweak or two for a slightly heftier cookie.
Pumpkin Cookies (featuring fall ingredients)
Adapted from Tate's Bake Shop's Pumpkin Chocolate Chip Cookies, from Baking For Friends
Prep Time: 1st batch 20 minutes, every batch after 5 minutes
Cook Time: roughly 15 minutes per batch
Servings: around 50 cookies
You Will Need:
What have you cooked to say thanks to others?
I'm Ali! Living it up in Brooklyn. I love cooking, baking, crafting, crocheting - you name it! Most of what I cook is healthy for you (and equally delicious) with the occasional "not-healthy" meal (but so worth it). My passion truly lies with inspiring others not only to cook at home but to try new foods in the process!