Monday, October 26, 2009

Chocolate chip pumpkin(asaurus) cookies*

Apparently there was a pumpkin crop failure this year. I went to Albertson's and found one lone can of Libby's pure pumpkin puree along with a note from the manager apologizing for their lack of canned pumpkin. Tragic. I grabbed the last can and wasn't sorry!

Whenever I make chocolate chip pumpkin cookies, EVERYONE and their mom asks me for the recipe. They taste like pumpkin muffin tops--they have the same soft and puffy texture--and are flavored with classic pumpkin pie spices and milk chocolate chips. I made 5 dozen a few nights ago for our bon voyage party, and had no leftovers!

As you can see, my husband thoroughly enjoys these cookies. Louie wishes he could enjoy these cookies.

Kate took an artsy shot of a pile of pumpkin cookies with Pauline holding a small pumpkin in the background for added drama. And Jason looks like he's about to fling one towards the lens. Ah, I'm going to miss my friends while we're in UK.

Anyway, if you can get your hands on some canned pumpkin (or if you aren't as lazy as me and would like to peel, cook and puree the pumpkin yourself!), you should make these for Halloween or Thanksgiving... because I wont be here to make them for you!

Chocolate Chip Pumpkin Cookies
Adapted from
makes 5 dozen

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips
• Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter. Stir in the chocolate chips.

Scoop the cookie dough by large tablespoons onto the prepared cookie sheets and bake for 18-22 minutes, or until the cookies are browned around the edges and spring back lightly when touched. (They'll look like golden muffin tops.) 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 wire racks.

*The -asaurus suffix adds grandeur and emphasis to any word or combination of words, according to my husband, Adam. Consider calling your spouse or significant other a giveupasaurus on a game night during which they are failing, or telling your friends that you are a hungryasaurus at dinner time, and a stressasaurus during finals.

1 comment:

kate said...

My photography is famous!

I must agree with Adam on the -asaurus suffix.

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