There's always more than a modicum of pumpkin to choose from every fall here on the farm. I'm pretty sure my obsession with pumpkins began when I was a small Kat and attended preschool. My preschool was named The Pumpkin Patch and it did indeed have a pumpkin patch on the grounds. One of my earliest memories was carving one of the pumpkins from the preschool's field into a truly magnificent smiling face with my dad.
My adoration of pumpkins is not some seasonal, let me get out my knee high boots and cowl necked sweater, and sip a pumpkin spiced drink type of adoration. Rather, I am in pumpkin mode starting with the seed catalogs arriving in my post office box is late winter. Then comes spring and soil prep for their massive nutrient appetites, after which summer rolls in and it's water application watch, followed by fall and the actual fruit of my pumpkin labors fruition time. They really are just the neatest plants to grow and eat. Okay and carve and explode with various munitions too.
Anyway, yesterday I roasted a couple Amish pie pumpkins because I knew that today I would have a chance to puree and construct something out of said puree. After pulsing the pumpkin flesh in my food processor I decided to whip up a pumpkin chocolate chip cookie. Mainly because my son is feeling a little under the weather and I know the not so little guy loves cookies.
He also loves chocolate chips and cinnamon, so without further fanfare, here is the recipe I whipped up:
Pumpkin Chocolate Chip Cookies
1 cup of pumpkin puree
1 cup of sugar
1/2 cup vegetable oil
1 egg
2 tsp vanilla
2 cups flour
2 tsp baking powder
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/4 ginger
1/2 tsp salt
1 tsp cornstarch
1 1/2 cups of chocolate chips (I used milk chocolate)In a mixing bowl, mix together pumpkin, vegetable oil, sugar, egg, and vanilla until well combined.
Add all dry ingredients to the pumpkin mixture and mix until just blended, then fold in the chocolate chips.
Place the dough into the freezer for at least twenty minutes or refrigerate for one hour.
A few minutes before dough is finished chilling, preheat the oven to 350 degrees Fahrenheit and drop teaspoons of dough on a greased cookie sheet.
Bake for 10-12 minutes, cool on a wire rack, and enjoy the spicy goodness!
And I will say, my son ate 7 of these cookies before they even cooled, so in my book that is a pretty positive review on just how tasty they are!
And as most of the time, all of the images in this post were taken on the author's pumpkin spiced and not very enticed at the thought of being covered in such a thing iPhone.
