Because it’s autumn and also because being minuscule percentages both Cherokee Indian and German apparently makes me a just an average white girl, I am supposed to lose my mind over pumpkin-flavored things this time of year. Unfortunately the late September North Texas temperature is still hovering delightfully around a balmy 90 degrees (come visit, it’s lovely) so I’m having to do some pretending with this whole “fall” concept.
To trick my brain into believing the ruse, I marched my
yoga pants-clad (JK it’s still way too hot here for pants) butt to the grocery store and purchased all the ingredients to make pumpkin chocolate chip cookies. Hello, lovers.
Here’s What You Need
1 cup (2 sticks) unsalted butter, softened (if you’re impatient like me you can soften it in the microwave)
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Here’s What You Should Do With That Stuff
First try to be a good blogger and remember to take a picture of all your ingredients artfully arranged on the countertop. Then mix together your flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Also take a picture of this.
Remember kids, if you don’t take pictures for your blog, the cookies didn’t really happen.
Next up you’re going to mix both your white and brown sugars in with your softened butter. Not too fast – all slow and gentle-like. You don’t want to rush this part. Give the butter and sugars some time to get to know each other before they get all mixed-y and whipped and fluffy and smooth.
Am I the only one a little bit turned on?
That’s right. Just like that.
Now it’s time to bring out the star of the show, your canned pumpkin puree. Yes it looks like baby food. Yes it smells disgusting. Just go with it. I promise it’s going to work out. Add the pumpkin puree along with your eggs and vanilla into your fluffy butter/sugar mix.
Oh and yes, if it looks like you’re making Thanksgiving yams instead of cookies you’re on the right track.
Things are about to get wild, so put down your wine glass and pay attention (self). Now you’re going to combine the questionably orange, not-really-mashed-sweet-potatoes-just-a-confusing-similarity wet mixture with the dry ingredients. Scoop the dry stuff in a little bit at a time so your handheld mixer doesn’t get overwhelmed.
NOW IS THE BEST PART because now is when the chocolate chips happen. Dump those bad boys into the mixture and stir it up. Of course the unwritten recipe rules dictate that you must eat at least twelve straight out of the bag. I won’t tell if you won’t.
You can probably guess the rest. Once the dough is all mixed up, spoon out cookie-sized dollops onto a baking sheet that you sprayed with the non-stick spray the recipe demanded you buy, pop those babies into a 350-degree oven and bake them for 15 minutes. Remove from oven, eat, rejoice, repeat.
Oh and don’t forget to make your husband take an obviously forced and awkward picture of you with the cookies for good measure.
Happy baking, friends!
—The Wife in Training