When I told them about how I escaped my pumpkin prison, they said I was out of my gourd

wpid-20141002_102018.jpgThis is all my cousin Charlie’s fault.

It was his suggestion I make pumpkin chocolate chip cookies (he even suggested a glaze).

I went off the deep end and bought a pumpkin to slow roast to use the puree (you can read all about that here) for six tablespoons of pumpkin goodness.  And delighted in these cookies.

The recipe comes from a blog called Sally’s Baking Addiction and by reading her blog post, you know she clearly took the time and effort to experiment and find the perfect mix and proper way to do it.  I appreciate that, because I didn’t.  She also used a lot of proper techniques, which you can read about on her blog.  I didn’t because I screwed up.  But it still tasted delicious – here’s what I did:

Sally’s Baking Addiction Chewy Pumpkin Chocolate Chip Cookies (done by Crumbs off the Table)

Ingredients:

  • 1/2 cup salted butter
  • 1/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips

 

Directions:

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips.  Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Prepare two baking sheets with oil spray.

Scoop dough using medium scoop (about 1.5 Tablespoons of dough each). Slightly flatten. Bake the cookies for 10 minutes or until dough bounces back when touched. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more chocolate chips onto the tops, if desired.  If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.  The longer the cookies cool, the chewier they will be.

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