A do over

Did you carve a pumpkin? We meant to, but the Rouge Vif d'Etampes we bought at the farmers' market over a month ago is still sitting on the stoop. Amazingly, it's also still perfectly firm. So now that Halloween has come and gone and Sally has taken her costume off, I think we'll eat it instead.

I'm thinking I'll cut it into slices, roast it, puree it, and then make another batch of pumpkin oatmeal chocolate chip cookies. I made some the other day, but I gave most of them away, so I think we'll have a do over. I first discovered pumpkin chocolate-chip cookies at my friend Abbie's house sometime in junior high, and I've been a big fan ever since. They're much more moist than plain old chocolate chip cookies, with full cookie flavor but a texture that's almost like a cross between cookies and gingerbread. Last year I discovered that oats make an excellent addition, and I've been making the recipe below ever since.

Happy pumpkin season, everyone.


This recipe is adapted slightly from Abbie's original. Any variety of winter squash or pumpkin puree will work fine; I often use butternut. Be sure to use dark chocolate chips—the cookies are sweet enough as is.

2 cups all-purpose flour
2 and 1/3 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 sticks butter, softened
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 tablespoons honey
1 cup pureed pumpkin or squash
1 large egg
1 and 1/2 teaspoons vanilla extract
2 cups dark chocolate chips

In a mixing bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

In another mixing bowl, cream the butter with the sugars and honey until light and fluffy. Add the pumpkin, egg, and vanilla, and mix well. Add the dry ingredients and the chocolate chips and stir until just combined; do not over mix. Chill the dough for at least 30 minutes.

Preheat the oven to 350 degrees F. Scoop the dough using two spoons into balls; drop the balls onto two un-greased cookie sheets. Bake the cookies for 10-12 minutes, or until just barely cooked through. Transfer to a wire rack to cool.

Yields 24 cookies.


RE:ROOT said...

when it comes to pumpkins or squash in general..the only thing that i love more than the still life that i have always set up around my home during the fall....(there is just something so comforting about a squash...like a short little round grandma that sits and waits for you to come home from school and work to discuss your day over a cup of mulled ...or spiked cider).....is a good recipe in which to use them.....and i think you have provided me with the means in which i will have to part with the kabocha on the counter. thank you.

Anonymous said...

The cookies sounds wonderful -- and what a CUTE little pumpkin you have there! Congratulations! ~ A Maine Reader


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