Good Morning! Happy Monday! But more importantly… HAPPY HALLOWEEEEEN!
What are you guys doing?! What are you dressing up as?! Tell me everything!
I was on the Subway this morning going to downtown and this gentlemen was seriously business in the back, party in the front! He had a crisp black suit on and dark bold glasses. In the front his white button down was pulled at both sides and safety pinned to show off his Superman shirt. It was the coolest Clark Kent I have seen and perfectly on point!
Sadly, I won’t be dressing up this year. My counterpart isn’t here to couple costume with me and I am seriously covered under a mound of blogging work. Sooo I will spend the evening with my computer by my side watching Gilmore girl re-runs and I am all too excited about it. There’s always next year right ;)?!
However I am still getting my pumpkin on over here! I’ve only got like two weeks before Starbucks decides to surrender all things pumpkin and bring out the red cups, so I’m going full throttle till then!
Please tell me I’m not the only one that bases there seasons around the Starbucks coffee cups, ha! I don’t really…. maybe just a little.
If you have been on the hunt for a good pumpkin cookie (I’ve had my fair share of dry ones, blehhh) this one is pretty darn good. it’s super soft and gooey. Almost a little underdone but I like my cookies like that so I didn’t mind. The coookies insides are filled with nutella. If we are being honest I never really disliked anything that I have tried with Nutella. It’s kind of like gold in a jar with a Nutella sticker stamped on it. Enjoy!
3 Cups of all purpose flour
2 Teaspoons of pumpkin pie spice
½ Teaspoon of salt
1 Teaspoon of baking soda
1 Teaspoon of baking powder
2 Sticks (1 Cup) of softened butter
1 Teaspoon of vanilla extract
½ Cup of white granulated sugar
1 Cup of brown sugar
½ Cup of pumpkin puree
½ Cup of nutella
*Optional, chocolate chips for topping
Preheat oven to 350 degrees Fahrenheit
In a large bowl whisk dry ingredients: flour, pumpkin pie spice, salt, baking soda, and baking powder and set aside.
In a large bowl fitted with a stand or hand mixer beat butter, sugars, pumpkin puree, vanilla extract and egg until light and fluffy. Add in dry flour mixture in three segments, mixing after reach addition. Transfer cookie dough to a glass bowl, cover with plastic wrap and chill for at least one hour. Dough will be too sticky to try and form right away.
Scoop one-inch balls of dough on a non-stick sheet and press down with spoon or thumb. Place ½ teaspoon of nutella onto each cookie dough ball and cover with more cookie dough to sandwich together the nutella. Bake for 10-11 minutes. Cookies will look under done but will stiffen up as cooling. After ten minutes transfer to wire rack for 30 – 60 mins to finish cooling.