not just any ol’ tagalong. PUMPKIN SPICE TAGALONGS.
I love this classic Girl Scout cookie, but I always thought they’d be hard to make. I’m so glad I proved myself wrong. You only need eight ingredients, and you probably have most of them in your cupboards already.
I’d rolled out of bed early on a Sunday, cookies on the brain. I stirred and baked and dipped, and by the time that Jas woke up, he had some sugar waiting for him in the kitchen. He smelled the cookies baking and thought I’d made pancakes. He wasn’t disappointed at not-pancakes. It’s hard to be disappointed with chocolate and peanut butter and spice.
- 1 cup of pumpkin puree (not prepared pie filling)
- 1/2 cup hard packed dark brown sugar
- 1 1/2 tsp cinnamon
- 2 tsp pumpkin spice
- 2 cups of old fashioned oats
- Peanut Butter Filling
- 1 cup crunchy peanut butter
- 3/4 tsp fine sea salt (you can make it a full tsp if you like)
- Chocolate Coating
- 1 1/4 cups of chocolate chips
- Grind the oats into a fine, silky flour. I used my Nutribullet to do this. Set aside.
- Combine the pumpkin, brown sugar, cinnamon, and pumpkin spice. Mix well.
- Add the oat flour to the pumpkin mix. You can start out with your spoon, and once it starts balling up, use your hands. Roll into a ball and cover the bowl with plastic wrap.
- Set the bowl in the fridge for 1-2 hours.
- Once your dough is firmed up, roll it out to about 1/4 inch thickness.
- Preheat your oven to 350.
- Using a 2-inch diameter cookie cutter, cut out all your cookies.
- Place on a greased cookie sheet. You can crowd them as much as you want because they won't spread.
- Bake 15-17 minutes. Halfway through baking, pierce each cookie with a fork to let the steam out. They cook funny otherwise.
- Allow cookies to cool before adding peanut butter
- Melt the PB for about 20 seconds in the microwave, just enough to soften. This will allow you to mix the salt in easier, and also allow for easier spreading.
- Mix the salt into the PB
- Spread a heaping teaspoonful of PB over each cookie. I found a butter knife worked best to do this.
- Set the cookies in the freezer for about 15 minutes. This will prevent the PB from melting into the chocolate during dipping.
- Once the PB is really hard, remove from the freezer`.
- Melt or temper your chocolate.
- Using your thumb and index finger as tongs, carefully dip each cookie, PB side down, into the chocolate. You don't have to coat the underside of the cookie (the part with no PB).
- If your chocolate starts to harden, give it a quick stir or return it to the heat. You probably won't need to do this, because the dipping goes quite fast.
- Set aside to allow the chocolate to harden. Or don't. They taste just fine all melty.
P.S. If you use vegan chocolate chips, these can be free of all animal products.