Saturday, November 13, 2010

Pumpkin Chocolate Chip Cookies

Saw this recipe over at EtsyVeg a few days ago, and given that I have only... you know, a whole fridge full of pumpkin puree, I decided to try it.

I modified it a bit: Not having pumpkin pie spice, I used 1/4 teaspoon of cinnamon, 1/8 teaspoon of cloves, 1/8 teaspoon of allspice. Next time, I'd probably sub out the cloves for dried ginger, but I didn't have any this time.

All my ingredients, ready to be dumped into bowls and mixed up and stuff, except the baking powder, which was hiding, and the Earth Balance, which I really should've let warm up a bit.

Dry ingredients in a too-small bowl. It took a minute to swirl it all up together, but no big deal.

I got a little bit off-track here. I should've warmed up the earth balance a bit, but... I didn't. It's really hard to cream cold butter. Really, really hard. I haven't made cookies like this in a long time (I used a stand mixer at home). It turned into a molasses-y soup.

I pushed on, though, and just went ahead and dumped the flour and chips into the wet ingredients. I mixed them together for a bit.

The dough's a bit gloopy. Also, really good to eat straight out of the bowl.

I scooped tablespoonish quantities out of the bowl onto a baking sheet. This was about 1/3 of the dough.

These really do have to cook for 20-25 minutes. They're really thin, so next time, I'm going to up the flour a few tablespoons and chill the dough beforehand, so it keeps its shape better. They're pretty good. I ate about 4 myself, then gave the rest to people on my floor. Since I have 2 bags of the dough left, I'll probably make them again this week...