The chilly weather and changing seasons have really got me nesting and wanting to do a lot of cooking and baking, especially with chickens, apples and pumpkins. So my mental ‘To Make’ list, and my Queue, has been getting bigger everyday. My blogging does go through dry spells, but not now. You’re going to see a lot of those seasonal goodies here for a little while.
I have several different Fall/early Winter desserts up my sleeve to make at work this month, and some to make at home. I plan on posting some of my restaurant desserts so stay tuned for those yummy recipes!
I’m a little obsessed with pumpkin-y foods right now and have been on a quest to figure out a perfect recipe for Pumpkin Chocolate Chip Cookies. (I just realized that my blog has not had any cookies appear on it thus far. What’s up with that?? After this post on cookies, this blog can officially have my name authoring it).
I first tried out this recipe. It wasn’t great, a little too cake-y. I want it to be like my chocolate chip cookies would be, but with pumpkin flavor. So then I tried this one from Dishing the Divine, and modified it a little. It’s really good. Better than the first, not too cake-y and lots of pumpkin flavor. I’m going to make them again soon, adjusting a couple things slightly again, hopefully to end up with exactly what I’m wanting. =) So here’s my version, modified from the Dishing the Divine recipe.
::Pumpkin Chocolate Chip Cookies::
6 oz unsalted butter, softened
3/4 c. sugar
1/3 c. brown sugar
1 t. vanilla
1 c. pumpkin puree
2 c. AP flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
8 oz chocolate chips
Preheat oven to 350 F.
In a mixing bowl, add all dry ingredients and stir to combine.
Use the creaming method: In a stand mixer, beat softened butter ’til creamy, slowly add the sugars and beat until creamy and a little fluffy. Mix in egg, vanilla, then pumpkin puree (I had set my puree in a fine mesh sieve to drain a little liquid).
In two batches, gently stir/fold in the dry ingredients with a spatula, incorporate the chocolate chips in with the last half of the dry mix. Don’t over mix.
Drop spoonfuls of dough onto a baking sheet prepared with butter, parchment paper, or a Silpat. Bake for 15-ish min., I recommend baking until they’re a deep golden brown, a little darker than what you’d let your regular choc chip cookies get, otherwise these can end up a little too moist.
Even though I have been baking little pie pumpkins and freezing the puree, I used canned puree for these. I’ll try them again later with the real stuff and see the difference.
If you try these, let me know how you like ’em! I’m off to go bring some to my hubby, with a tall glass of milk of course.. he’s on the couch watching football. =)