It looks like all this "free" time over the holidays is lending itself to baking! I've been working collegiate basketball games, dedicating time to language-learning, reading and of course, playing piano.
The most recent recipe I stumbled across was for soft and chewy pumpkin cookies! I know it's the wrong season for pumpkin now, but after Thanksgiving I purchased a reduced-price can of pumpkin purée and this week, it finally occurred to me what to do with it.
- 2 1/2 c flour
- 1 t baking soda
- 1 t baking powder
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t salt
- 1 1/2 c granulated sugar
- 1/2 c butter, softened
- 1 c canned pumpkin
- 1 large egg
- 1 t vanilla extract
- 1/2 c chocolate chips
Directions:
Preheat oven to 350°F. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Fold in chocolate chips
Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes.
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The recipe yielded around 20 massively large cookies. I was using a table spoon to shape my cookies, like suggested in the recipe, but eventually switched to the teaspoon because they were so huge! The cookies never became crunchy, since this is a soft cookie recipe, but more retained the texture of something akin to pumpkin bread. Perfection :)
So who cares if it's not pumpkin season anymore... dig in and enjoy some delicious pumpkin chocolate chip cookies!
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