The Story of the “Scookie” Recipe
Sometimes in life, things just work out. Not often, lol, but sometimes. Scookies are a glorious example of things coming together in an unexpectedly lovely way. What is a scookie you say? Well, it is a cross between a scone and a cookie, hence the name. The story of the scookie is simple.
One day I felt like baking but I didn’t feel like following a recipe and I didn’t feel like waiting for my butter or eggs to come to room temperature. I threw caution to the wind and decided to do an experiment. I combined this and that and just followed my gut. When the scookies came out of the oven I was pretty sure they were a baking fail but I waited until they cooled and tried them the next day. To my surprise, they tasted really good, great in fact, and thus the Scookie was born. Since then, I have experimented with different versions of scookies and they are very versatile. Recipes for the variations will be coming out shortly.
The Easiest Dessert Recipe Ever
Due to the fact that scookies use fridge temperature butter and eggs, they don’t require any rest time for those ingredients and you can whip up this recipe and have them in the oven in just ten minutes. No fancy ingredients, bakeware or tools are needed. They are so easy to make, so quick and sooooo scrumptious. These are a huge hit with my whole family and I’m sure your loved ones will be delighted to try them.
Bake with Us!
Make sure to tag us in your social media posts and leave a review on our website. In fact, if you like Scookies, share the recipe with your friends and introduce them to our Instagram for more fun and beginner-friendly baking recipes. We suggest trying our Earl Grey Baked Donuts too! Happy Baking!
Pumpkin Scookies
Ingredients
- ¾ cup Unsalted Butter Fridge Temperature!
- ½ cup Brown Sugar (packed)
- 1 tsp Vanilla Extract
- 1 Egg Fridge Temperature!
- ½ cup Pumpkin Puree
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 and ½ tsp Pumpkin Pie Spice
Instructions
- Pre-heat oven to 350 degrees Fahrenheit. Line a 9×9 pan with parchment.
- In the bowl of a stand mixer, beat the butter, sugar and vanilla on medium speed for about 2 minutes.
- Add the egg and pumpkin puree and continue to beat for an additional 3 minutes. The mixture should look wet and lumpy. The butter will be in small chunks but not combined with the rest of the ingredients.
- In a medium bowl, combine the rest of the ingredients and whisk them well.
- Add the wet ingredients to the dry, folding together until combined.
- Add the chocolate chips. The dough will be a bit sticky and hard to spread.
- Use a spatula to spread it into the pan as evenly as possible.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean.
- Let cool. Then cut into squares and enjoy!
