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Pumpkin Chocolate Chunk Cookies with Espresso

I love Fall; the leaves are changing, the air is crisp and pumpkin rules supreme! Seriously, pumpkin takes over during the Fall… pumpkin pancakes, pumpkin bread, pumpkin pie and the list goes on and on! So, in the spirit of all things pumpkin, I decided to make pumpkin chocolate chunk cookies and give them a CBD twist with a pinch (I’m using that term lightly) of espresso.

This started out as a seemingly easy task, but it quickly turned into a night filled with epic fails and colorful swearing. This is how it went down…

Alright, this is what you are gonna need:

1 cup butter or margarine, 1/4 cup sugar, 1 cup brown sugar, 2 tsp vanilla, 2 eggs, 1 pack of instant vanilla pudding, 1 cup pumpkin pie filling, 2 1/2 cups flour, 1 tsp baking soda, 1 cup chocolate chunks, semi sweet or white and a couple tsps of ground Italian Roast Espresso.

Preheat oven to 375. So far, so good… I had a little less vanilla than I needed but I was able to squeeze a little under 2 tsp out of the vile.

So, the recipe calls for you to “cream together” the butter, sugar, vanilla, pumpkin pie filling and pudding. I had absolutely no idea what that meant (I didn’t feel like looking it up) so I just used my mixer.

After taking only a few pictures, the memory card from my mom’s camera was full (her camera is nicer than mine) so I had put in another card.

Add the two eggs to the mixture and beat them in…

Now this memory card is full… STRESSED! Now I have to switch to my crap-tastic camera… boo

Alright here is when things start to go south… the recipe calls for you to add the rest of the dry ingredients to the mixture. I added the flour, the baking soda, the espresso and the sugar, but I completely forgot the brown sugar. I didn’t realize this mistake until I had the first batch in the oven already baking.

My distraction may have had something to do with my brother trying to take pictures of my backside because I had wiped my hands on my pants, which left hand prints. Not helpful!

Oh and at some point during this whirlwind of crazy I added the chocolate chunks…

So, anyway, I added the brown sugar to the rest of the mixture and baked the rest of the batches for 10 minutes each. They came out looking a lot better.

I was stuck with a few neon orange, mutant cookies, but the rest of the batches looked and tasted pretty good. They came out surprisingly soft. I’m thinking that had something to do with the pie filling.

All and all they are worth a try. I hope your baking experience is more pleasant than mine… happy Fall everybody!

Pre-heat oven to 375*.
Cream together butter, sugar, vanilla, pumpkin and pudding.
Beat in your eggs and then add your dry ingredients (batter will be stiff).
Drop by spoonfuls onto greased or no-stick foil lined cookie sheet.
Bake for 8-10 minutes.

Recipe adapted from Examiner.com