Hi, Autumn! Let me officially welcome you. You are my favorite season, and I’m fairly certain that a good portion of New Englanders (especially food bloggers!) agree with me.
But we feel that way at the start of every season, don’t we? At the beginning of spring, we’re so excited to have fresh vegetables and fruit, and we are re-encouraged to brighten up meals that had become so dull in the winter months.
Summer comes, and we are just so freaking happy to roll out the grill and throw some big, bloody meat onto it. It’s also the season of watermelon, lemonade, ice-cream, and homegrown veggies.
Autumn arrives with that delicious, home-cooked aroma that reminds you of curling up with a blanket, playing in the leaves, breaking out your Northface and scarves (the iconic NE signal that fall has officially arrived). It smells like cinnamon and allspice, roasted poultry and heavenly sauces. It smells like delicious, savory desserts that are made with some of our favorite autumn staples: maple, apples, pumpkins…
And then there’s winter. Typically I get all depressed because, for cooking, it’s the season that arrives with a big fat tuba player behind it going “Womp womp.” By the end of winter, you might scream if you have to eat roast anything.
But back to Fall! Yay! (I am so not ready for winter)
For the fall issue of the SouthWedge Quarterly (which I am totally a kickass freelance writer for, if you’re in the greater Rochester area go pick up a copy), I submitted several recipes featuring pumpkins. One of which, was my awesomesauce pumpkin ravioli with a sage cream sauce that I made last year. I supplemented the article with these incredible chocolate chip pumpkin cookies.
In the article, I even included directions on how to roast and puree your own pumpkins, so that you can skip the canned stuff. But, you’re probably a food blogger if you’re reading this, and I’m sure you already know how to do that! If not, google it. 🙂
You will need:
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cups milk chocolate chips
- an assortment of autumnal spices (cinnamon, ginger, nutmeg, cloves, allspice, pumpkin pie spice, whatever! Go crazy)
Heat the oven to 350, and spray cookie sheets with nonstick spray or line them with silpats or parchment paper.
Throw the softened butter into a mixer bowl and beat until smooth. Add the white and brown sugars until the mixture is light and fluffy. Beat in the eggs, one at a time, and then add the vanilla and pumpkin puree. Dump in the baking soda, salt, and whatever spices you want. Then, 1 cup at a time, beat in the flour. Once it’s all mixed, stir in the chips with a spoon, and dump onto the cookie sheet by the tablespoon.
Bake at 350 for 15-20 minutes, until the cookies are just starting to brown around the edges.
They are so poofy and chewy that its just mind-blowing. I probably added a little less than 2 cups of the chocolate chips, cuz I’m not that much of a chocolate person (gasp!). But I think their sparseness made them more of a treat when you did bite into a chip, not like, “ugh, can I have some cookie with this chocolate?”
I made these not only for the article I wrote, but also to bring to Break-fast after Yom Kippur in Connecticut. Apparently, people knew the “Chef” was coming, and they were excited to see what I would bring! Well, it’s a six and a half hour drive from my house to my sister’s, and my mother and I polished off the entire batch of cookies just trying to stay awake on the road. (We both hate driving)
But, if any of those disappointed people stumble across this post, make these! They are easy, despite the amount of ingredients, and they are phenomenal.
I got a new camera 🙂
It’s a Nikon D5200, which is a pretty big step up from my D3000. I got it because I am the photographer for my father’s wedding in October, and I knew my little 3000 was not the powerhouse I needed it to be. Its…awesome.
Unfortunately, it seems to be too powerful for my 4 year old macbook pro. My super old computer can’t handle the huge Raw photos, and my version of lightroom can’t even upload them! So, needless to say, I’m having issues with the post-processing.
Also, wordpress is being a butt recently. Is it just me, or is anyone else having issues? I started this post last week, but the page kept becoming unresponsive and I would get fed up and walk away. Granted, I’m not the most patient person in the world, but…
*gets distracted and walks away*
Recipe slightly adapted from here