Pumpkin Chocolate Chip Cookies
+ a fall wish list
I received a very important text from Emily a few weeks ago. She needed pumpkin chocolate chip cookies. Well, I’m nothing if not a fan of helping a girl in need of dessert, so obviously I went out and bought a two cans of pumpkin- a batch for her and a batch for me, duh. Spoilers: I didn’t eat the whole second batch myself. I shared some with my roommates in exchange for some cookie-hand modeling (scroll down), and then brought the rest to Vassar to share with my boyfriend. He thinks a serving of cookies = an entire tray, which makes me happy. So anyway, as I walked to the grocery store it dawned on me: I’m wearing a sweater and it might actually be fall right now. So that was weird. And since college for me tends to be a bubble/black hole where all aspects of the real world are only enjoyed through tiny windows (did you know the holiday season actually starts before finals are over?) I made up my mind right then and there to pay more attention to life outside of school. Is anyone else sensing a pattern to my posts lately? If you can guess it I’ll mail you one of these cookies. So, whenever I decide to do something it always starts with a list. I like making lists. And in an effort to actually follow through I’m going to post it on the blog so I have witnesses…even if the only witness is the internet.
This fall I will:
carve pumpkins with my roommates (are they roommates if we don’t share a bedroom? housemates? apartmates?)
make pumpkin spice lattés from scratch in the hopes it gets me to actually like pumpkin spice lattés
go running/walk at least twice a week in an effort to spend more time outside and less on homework because last year I did the opposite and am fairly certain it led to the solid two months of debilitating migraines
dress up as Betty Draper for Halloween
have a Friendsgiving in my apartment before we all leave
try out this vegan pumpkin pie on my relatives and see if they notice
learn to make challah in an effort to somehow stay connected to part of my heritage even though I completely missed Rosh Hashanah
Can I do at least 2/3 of this? We shall see!
Cookies (adapted slightly from Food52)
2 c whole wheat flour
1 tsp ground cinnamon
1/2 tsp freshly ground cloves
1/2 tsp ground ginger
1/2 tsp sea salt
2 tsp baking powder
1 tsp baking soda
1 c unbleached cane sugar
1/2 c vegetable oil
1 c canned pumpkin
1 tsp vanilla extract
1 large egg
1 c bittersweet chocolate chips, roughly chopped
coarsely ground pepper (optional, but it shouldn’t be)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the first seven ingredients and set aside. In a large bowl, whisk together the sugar, oil, pumpkin, vanilla and egg. Add the dry ingredients to the wet and stir until just combined, then stir in the chocolate chips. Drop the dough by tablespoonfuls onto the baking sheets, leaving about an inch between the cookies. Sprinkle with pepper if desired (do it do it do it peer pressure do it). Bake for about 12 minutes. They’re always going to be pretty soft, but a minute or two more certainly won’t hurt them if you’re not sure. Cool the cookies on the baking sheet for about five minutes, then finish cooling completely on cooling wracks.
Also, quick facts about these cookies: 1) the texture is extremely similar to that of a soft and fluffy whoopie pie. Which means you should probably whip up a quick batch of cream cheese frosting and get sandwiching! Or crumble them over vanilla/maple/butter pecan ice cream. OR layer them with whipped cream, pepitas, and crushed gingersnaps to make a trifle! 2) I made my first tray of cookies without the pepper, then I had a moment of inspiration and decided I would just go for it, and they came out INCREDIBLE. Put pepper on all your pumpkin/ginger/snickerdoodle cookies right before you bake them. And while you’re reaching for the condiments put salt on your chocolate chip cookies before you bake those. You won’t be sorry.