These chewy pumpkin maple cookies are special to me.
Firstly because they are so chewy and delicious and have the perfect amount of pumpkin in them for not such a pumpkin lover like me.
Secondly, they got me out of a cookie rut.
What is a cookie rut you say?
Well as a food photographer, I have to obviously take pictures of food, and some things are easier to shoot than others.
File cookies under: Food That Is Hard For Me To Shoot.
I can’t really put my finger on why cookies are hard for me, but it could be because I struggle with multiples (ex: multiple plates) in a shot, and cookies are essentially just multiples.
But what am I gonna do, not make cookies because, like, it’s hard?
Well thats a big fat NOPE.
In fact I did just the opposite and made 8 batches of new cookie recipes in the last week, because its December and that means it’s officially cookie season, so it’s now or never to face your fears.
I started off with these soft and chewy pumpkin maple cookies that are generously studded with caramel chips; and pushed off the photoshoot until I decided I was being ridiculous, and I wasn’t going to be afraid of cookies anymore dammit.
And so I got to work. I searched “cookie photography” on Pinterest for inspiration on composition- how people are setting up their cookie shots- and saw a lot of stacking and overhead shots.
The problem with cookies (I know how ridiculous is that to say) is that if you shoot them from the top then you don’t see the puffy sides, and if you shoot them stacked, you can’t see the yummy top!
I started playing around with these guys and found a compromise- stacking, with one cookie standing for good measure, and realized the only thing thats scary about these chewy pumpkin maple cookies is how good they are.
Now I’m so excited to get to work shooting the other 7 or 8 recipes I have coming up for you guys so soon so stay tuned!
If you want to see me struggle on other cookie shoots look here:
Chewy Pumpkin Maple Cookies with Caramel Chips
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 yolk
- ⅓ cup pumpkin puree
- ½ tablespoon maple syrup
- 2 ½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- Pinch salt
- 1 cup caramel chips
- Preheat your oven to 350° F and line 2 half sheet trays with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and mix on low-medium speed until light and fluffy, about 1 minute.
- Add in the egg, yolk, pumpkin puree, and maple syrup. Continue to beat on medium speed, you may have to scrape down the sides to get it all mixed together well.
- Stop the mixer and add the flour, baking powder, nutmeg, cinnamon, and salt.
- Mix again on medium speed until a sticky dough forms, then add in the caramel chips and mix by hand as to not break up the chips.
- Using an ice cream scooper, or a ¼ cup measuring cup, scoop the dough into even shaped balls and line then up on the sheet trays with about 1” of space in between.
- Freeze for 30 mins, then bake for 15 minutes.
- Cool on the tray for 5 minutes then transfer the cookies to a cookie rack to cool completely.