Monday, October 8, 2012

Pumpkin Chocolate Roll-Out Sugar Cookies


Have you ever tried the infamous LilaLoa chocolate sugar cookie?  Ok, if you have then you know and if you haven’t, stop and go make them.  I’ll wait (foot tapping)…

Huh? huh?  awesome right!  Possibly the best cookie ever.  But it’s that time of the year where there is pumpkin in everything and so I thought, what the heck, let’s see if I can “pumpkinize” this cookie.

Now first I emailed Georganne to see if she would be ok with me doing this and of course she said yes, because she’s awesome!  I did tell her that if it went well she would get all the kudos and if it didn’t we would never speak of it again.  So since I’m telling you all about it, guess which way it went?



It wasn’t a hard translation, I just took one 1/2 cup of butter out and inserted 1/2 cup of pumpkin puree.  Simple and wonderful.

The cookies are a little more “cakey” with a very rich flavour.  I honestly think that pumpkin really enhances chocolate, plus the slightly lower calories and fat content doesn’t hurt either.  It honestly isn’t much but it makes me feel better when I eat like 10 of them.

For the original recipe you can find it here.  You can spend some time looking around too, lots of fun stuff to see at Georganne’s Lilaloa.

Now with this awesome recipe, I made my good friend some birthday cookies.



Thanks for looking!


  1. What a great idea! Her chocolate cookie recipe is the bomb, and adding pumpkin to anything makes it better, right? I bet these taste awesome :)

  2. Did you say pumpkin chocolate roll out cookies! YUM.

  3. What a great sub! LOVE the idea of adding the pumpkin to a chocolate cookie. And her recipe is SO AWESOME.

  4. what a great recipe! YUM! Lovely decorating as well.

  5. Thanks for the recipe and inspiration! I really wanted to use my pumpkin-shaped cookie cutter with a recipe that had pumpkin in the dough. This was awesome! Because I chilled the dough overnight I followed Georganne's instructions for only using 3 cups of flour. Next time I would add just a bit more--less than a 1/4 cup--because I couldn't get clean edges on my first rollout. This was probably a combination of subbing in the moister pumpkin and using a more intricate shaped cookie cutter. By the second rollout (with the flour I'd dusted now incorporated) I got perfectly shaped cookies. And of course they taste amazing! I added some cinnamon, cloves, allspice, and ginger to give them a hint of pie flavor. I also wanted to add jack-o-lantern faces so I used tiny pieces of pecan for mouths and dried berries for eyes. So cute!