This post is brought to you through a sponsorship with OXO. I received free products for the purpose of this post. However, all opinions are my own, and I would never post about a product or brand I didn't believe in!
October, my favorite month that contains both my birthday and favorite holiday (Halloween, duh.) is coming to a close. But before it's totally over, there's one more thing--OXO is supporting Cookies for Kids' Cancer, and donating $100 for every blog post its blogger network publishes in October with the #OXOGoodCookies campaign!
From the OXO website:
Cookies for Kids' Cancer was founded by two OXOnians (OXO employees) who were inspired by their son Liam's battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids' Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.
OXOnians regard each other as family. The news of Liam's diagnosis hit us hard and we have been personally involved with this worthy organization from the beginning. As a formal show of support, in 2015, OXO will donate up to $100,000* to support Cookies for Kids' Cancer.
Here's the deal: we each created an original cookie/cupcake/brownie recipe using some of OXO's awesome products. I used the Non-Stick Pro Half Sheet Pan, the Medium Cookie Scoop, and Cookie Spatula to make these amaze-balls Pumpkin Pie Cookies for the cause!
I absolutely LOVE OXO's products, and I was excited to receive these tools in the mail. I typically use a regular spoon and spatula for my cookies, but having a perfectly measured scoop and cookie-sized spatula to release the warm cookies from the sheet made the whole process so much better. And 25 cents for each specially marked product (with the green sticker below) will go towards supporting pediatric cancer research up to $100,000.
By the way, these cookies are pretty awesome. I thought they'd come out like chewy chocolate chip cookies, but instead they baked up fluffy and almost like muffins. Either way, they're bursting with pumpkin pie flavor. Definitely make them while autumn is still in the air!
Pumpkin Pie Cookies
- 2 sticks butter, softened
- 1 cup white sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract (I used bourbon vanilla extract)
- 1 cup pureed pumpkin
- 3 cups white flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice (mixture of cinnamon, ginger, nutmeg, and ground cloves)
- 1/2 cup crushed walnuts
- 1 bag white chocolate chips
-Preheat oven to 350 degrees.
-In a stand mixer, whip the butter with the sugars until fluffy. Slowly add in the eggs and pureed pumpkin and let mix until uniform in color.
-In a separate bowl, mix together the dry ingredients (except the chocolate chips and walnuts). Slowly add the dry to the wet, mixing well in between each. Fold in the walnuts and chocolate chips.
-Let the dough chill for at least one hour, then use your medium cookie scoop to scoop rounded tablespoonfuls of the dough onto the nonstick pro half sheet pan.
-Bake for 10-13 minutes, or until the edges have just begun to brown and the center doesn't look completely wet. Let stay on pan for 5 minutes, then use your cookie spatula to remove them from the sheet and to a cooling rack.