Tuesday, November 9, 2010

The Pumpkin Who Couldn't Smile

I have to admit, I am not a fan of pumpkin. There, I said it. Everyone is so in love with pumpkin bread, pumpkin soup, pumpkin pasta, and I am not. I like pumpkins to look at or to carve, but eating them, no thanks.

This season, however, I am starting to come around, a little. Last week, I whipped up some delightful Chocolate Pumpkin Cupcakes. Then last night, I decided to use the leftover pumpkin puree to make Pumpkin Cinnamon Chocolate Chip Cookies, and they also turned out pretty darn delightful. Maybe pumpkin flavored things are not so bad after all. I draw the line at cupcakes and cookies though. Sorry, but I'll never like pumpkin beer or pumpkin pie. Gross.

Me and my little nephew pumpkin at Keene Pumpkin Festival circa 2009

Pumpkin Cinnamon Chocolate Chip Cookies
Makes 25-30 cookies
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cinnamon chips
  • 1/2 cup chocolate chips

Directions

Preheat the oven to 350 degrees. Spray cookie sheets with nonstick Pam with Flour or line with Parchment Paper. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside. Using a mixer, beat the butter until smooth. Cream together the butter and white and brown sugars until the mixture is light and fluffy. Add the egg and then mix in the vanilla and pumpkin puree. Slowly beat the flour mixture into the batter.


With a spatula or wooden spoon, stir in the chocolate and cinnamon chips.


Scoop the cookie dough by dropping heaping tablespoons onto the prepared cookie sheets.


Bake for 12-15 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on a wire rack or a flattened brown paper bag.

3 comments:

  1. Ha - you were probably thinking I was nutso when I suggested we grab pumpkin beers the other weekend. Maybe with the vanilla vodka you could be persuaded. The cookies look awesome!

    ReplyDelete
  2. That pumpkin to the left of you looks familar..

    http://img299.imageshack.us/img299/8538/marsstartwy8.jpg

    ReplyDelete
  3. Ha, you know, Alex LOVES pumpkin beers. I just can't get down with them. However, I do love Octoberfest beers. So, I would have just snuck one of them while you were drinking your pumpkin flavored beverages. I definitely want to try one with a shot of vanilla vodka though. Sounds pretty neat!

    Alex - is that from Total Recall? Ugh. I hate that movie.

    ReplyDelete