Saturday, October 17, 2009

Pumpkin Chocolate Chip Cookies

So the news of the week: it's fall.  It's definitely fall in Atlanta.  Highs have been in the mid-50s-low 60s, but that means we don't see those highs until late afternoon.  The rest of the day is, well chilly.  Plus the sun hasn't been out much lately.  It feels like October in Wisconsin for goodness sake.  So I've been feeling fall-y.  And my old aversions to things like pumpkin and fall type spices are disappearing (as witnessed by the apple spice cake trifle I have yet to post about).  But this means I've really been craving pumpkin lately.  However, Publix has been out of pumpkin (they just restocked VERY recently) and then because of the reduced pumpkin market, Target was also out.  So I ran to Kroger and grabbed a can without much though.  I brought it home and opened it and... it was a little runnier than usual.  And it smelled like... spices.  It was pumpkin pie mix, oops.  So this works in cookies, but now I'm stuck trying to figure out other sweet things I can make with pumpkin pie mix (I was planning on using it to make pumpkin black bean soup this weekend, but I don't think I want pumpkin pie mix in that!)

In spirit of fall, I think I might attempt an apple cake with pumpkin carmel (and yes, "carmel" is a two syllable word in my world) sauce.  I just need to find someone to feed it to.

But anyway, here are the pumpkin cookies.  I brought them around in the math department and everyone really liked them.  I grabbed the AXO recipe, but it's pretty much the same as all the others you will find out there.

This one is from Maura O'Beirne-Stanko and these cookies are fabulous!! I know pumpkin and chocolate aren't an obvious combination but at my house these are a favorite year round - not just in the fall. Maura just made them for ZU Initiation last week and the sisters raved about them.

1 cup sugar
1 egg
1 cup shortening (or butter)

1 cup pumpkin

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon

1 teaspoon vanilla
6 oz bag chocolate chips
1/2 cup chopped nuts (optional)

Cream together the sugar, egg and shortening. Add the pumpkin. Blend well.

Stir together flour, baking soda, salt, baking powder and cinnamon. Add to pumpkin mixture.

Add vanilla, chips and nuts (if using).

Drop in rounded teaspoonsful on a greased cookie sheet and bake at 350 for 10 minutes. Do not overbake. Cool and store in an airtight container.

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