I didn’t feel like making a pie today. I wanted something to snack on that had pumpkin in it. I already made muffins, but I’ve never made them in cookie form. Pumpkin and chocolate? Yum. Though now I have to pick up more pumpkins to carve for later. That just means I give myself an excuse to go on another hay ride this year and maybe pick some apples while I search for the perfect carving pumpkin. That is part of why I love fall. The weather is just right where you don’t sweat when hiking, the leaves change, and I get this need to want to bake again. Colder weather makes me think of warm apple cider and cuddling.
At the Farmer’s Market I went to in Tyngsboro, MA, I bought a sugar pumpkin. I not only wanted to post this recipe up, but I wanted to give quick instructions on how to make your own pumpkin puree from scratch. I found a quick instruction on how to do it on About.com (Southern Food). I’m just going to quote them:
“To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.” – http://southernfood.about.com/od/pumpkins/r/bl30826c.htm
Pumpkin Chocolate Chip Cookies
Yields about 36 cookies
3 cups flour
1 teaspoon baking soda
2 1/2 teaspoons Pumpkin All Spice
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
1 cup canned pumpkin puree (15 ounces)
1 egg, beaten
1 teaspoon vanilla extract
1 package (6 ounces) semi-sweet chocolate chips (preferably mini)
Step 1: Set the oven to 350 degrees. On 2 baking sheets put parchment paper (It’s less of a mess and faster clean up time).
Step 2: In a medium bowl, stir the flour, baking soda, baking powder, all spice, and salt.
Step 3: In a kitchen aid or large bowl with electric mixer, combine the butter, sugar, pumpkin, egg, and vanilla; beating just until blended.
Step 4: Add in the dry ingredients.
Step 5: Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips
Step 6: Using a cookie scoop, put the dough 1 inch apart on the baking sheet.
Step 7: Bake the cookies for 13 to 15 minutes or until lightly browned. Keep the cookies on the sheets until cooled before transferring them to wire racks.
In other news, I ran a 5k last weekend. The race was in honor of Jack Kerouac, the famous writer from Lowell, MA. I finished in about 31 minutes. Not bad for not running in a long while. I want to try and do some more of them, because I love being in a large group running towards the same finish line. It’s healthy competition, and I can talk to people as I push forward. You meet and see the most interesting people when running. If you haven’t joined a race, I highly recommend it. Even if you are going to walk, the experience is worth it.