Pumpkin Chocolate Chip Cookies

October 11, 2009 at 12:15 pm 5 comments

I had originally intended these to be pumpkin and walnut cookies, but the kids out-voted me.  I made this recipe for our Halloween ‘Boo’s’ (an American tradition I’m trying to bring to Denmark) out of salvaged pumpkin from the jack-o-lantern we made.  Its a soft-cookie recipe, very yummy, very Autumn-y.  Oh, and just to repeat myself yet again, my metric-US system conversions are not exact and the US version will be slightly sweeter as a result.

Pumpkin Chocolate Chip Cookies

Ingredients:

  • 150g /a stick and a half, butter
  • 2 eggs
  • 100g/ half a cup, white sugar
  • 100g /half a cup, brown sugar
  • 1tsp vanilla extract (or 2.5 tsp vanilla sugar)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • a pinch of salt
  • 2 tsp cinnamon (and/or nutmeg, and/or clove, and/or pumpkin pie spice.  Whatever you like and/or is available to you.)
  • 320g/2.5 cups, flour
  • 25g /probably about a cup, finely chopped fresh pumpkin (for those of you not making jack-o-lanterns or otherwise cutting up pumpkins this year, canned pumpkin should be fine, though I would use less than a cup if using canned and US measurments.)
  • chocolate chips

Cook:

  1. Pre-heat oven to 170’C/350’F ish
  2. Mix ingredients in a large bowl roughly in the order listed
  3. Drop cookies onto a parchment lined or greased pan and bake 10-12 minutes
  4. Cool on a cooling rack

Yields about 30 average-sized cookies.

-Ariel

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Entry filed under: Cook. Tags: , , , .

Friday Feminist Quick Links, 3 Halloween Boo’s

5 Comments Add your own

  • 1. retroho  |  October 11, 2009 at 2:30 pm

    looks yummy!
    check out my baking blog and tell me what you think:
    http://thegodscake.wordpress.com

    Michael

    Reply
  • 2. estraven  |  October 13, 2009 at 3:32 am

    Would that be 250g of pumpkin?

    Reply
  • 3. Ariel  |  October 13, 2009 at 3:41 am

    No, actually. Because the pumpkin was fresh and chopped (rather than canned and/or pureed) it served a function more like the chocolate chips than part of the batter. I measured what I’d salvaged from my pumpkin and used that. More wouldn’t hurt but I think 250g in this case might be a bit much (but who knows? maybe thats the trick?)

    Reply
  • 4. Michele  |  October 24, 2009 at 1:17 pm

    Do you steam or roast to soften the pumpkin at all before putting it into the cookies? Or just toss it in raw and allow it to soften during baking?

    Reply
  • 5. Ariel  |  October 24, 2009 at 1:52 pm

    I just tossed it in raw, the baking process was long enough to soften it.

    Reply

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Cook & Hook

A fun, feminist blog for the Suzy Homemaker in some of us.

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