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Pumpkin Chocolate Chip Cookies

October 23, 2011

With fall officially here, the boxes from moving* gone from the first floor and a Sunday free to just do errands and relax in front of some Sunday football (Yay for the Falcons pulling off a win!), I decided it was high time to dust off the Kitchenaid mixer and bust out a fall recipe. Plus my colleagues at work have been bugging me about the lack of baked goods.

*Moving boxes because….we moved. Hence the lack of posting. We found out at the beginning of August we needed to move, and thus ensued what can only be described as a Charlie Foxtrot. I was set to go on a week and a half of travel for my job on Labor Day, Hurricane Irene hit the weekend we needed to get all our stuff out (we had to move into a storage unit for the night of August 31 as we were officially homeless), and then Grill Boy’s car died 0.4 miles from our new apartment, with the mattress on top. We were all up in Lemony Snicket’s Series of Unfortunate Events. BUT we’re mostly moved in, just hung some wall things tonight and we have a patio! As much as a pain in the butt it was, we’re loving the new digs!

Back to the baking though. Maryland Dagger brought pumpkin chocolate chip cookies over on Thursday night for Chili night with some friends of ours from college who were in town for Head of the Charles and they were too delicious not to replicate! They are like muffin tops but not the gross pre-made ones they sell in the freezer section! Mmm muffin tops, like that Gilmore Girls episode where Sookie brings Lorelai a basket of muffin tops to bribe her, or like in Seinfeld when Elaine tries to figure out what to do with all the muffin bottoms.

Pumpkin Chocolate Chip Cookies

2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/ 2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg
15 oz can of pure pumpkin
1 tsp vanilla extract
1-2 cups chocolate chips (I used about 3 handfuls)

1. Sift the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a small bowl.

2. Cream the butter, brown sugar and sugar together.

3. Mix in the pumpkin and vanilla extract. Then mix in the egg.

4. Slowly mix in the flour mixture. I suggest doing it one third of the flour mixture at a time.

5. Stir in the chocolate chips. If you are using a stand mixer, I recommend doing this part by hand, stand mixers and chocolate chips don’t go together.

6. Drop by spoonfuls onto either a greased baking sheet or one with parchment paper.

8. Bake for 13-15 minutes, or until lightly browned. Remove from the oven and then leave on the hot baking sheet for two more minutes before moving them to a cooling rack.

Enjoy while hot! Or for breakfast, they are delicious any time of day!

See you next Sunday! (Grill Boy and I have decided to post we will try and post every Sunday, so you can know when to expect tasty posts!)

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3 Comments leave one →
  1. Ann Houston Kelley permalink
    October 30, 2011 4:00 am

    This sounds fabulous. If only we had canned pumpkin here in the Netherlands.

  2. Dan permalink
    October 31, 2011 4:07 pm

    The real question is: why hasn’t one of these cookies made it to my office yet (and my stomach)?

    • Dan permalink
      November 2, 2011 10:29 am

      So the cookies appeared in my office yesterday and they were pretty amazing! Not your traditional cookie consistency; they were ultra-moist. WOW though, they were amazing.

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