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by Kevin Shalin
We’re now into November, which means only one thing … get used to pumpkin everything. And while I’m not the biggest fan of several promotional pumpkin drinks, dishes, cocktails, and candies, I can certainly vouch for this fantastic Pumpkin Chocolate Chip Cookies recipe.
I made these cookies the other day for the kids and found myself liking them just as much as they did. And they loved them! The recipe itself is very easy and includes many of the common baking ingredients you’ll probably already have on hand. A quick trip to the grocery store for canned pumpkin puree will probably be in order. And, if you’re anything like me, you rarely bake with the milk chocolate chips, so those too may need to be added to the shopping list.
Follow the directions precisely, right down to the suggested baking time of 20 minutes. The cookies come out soft in the middle and crispy on the outside. Any less time and you’ll end up with a cake-like cookie, which isn’t all that bad either. I left the second batch in for 15 minutes and this yielded a product resembling and tasting like a pumpkin chocolate chip muffin top. But again, for a more traditional cookie, let bake for the full 20 minutes.
The cookies come out a beautiful orange and the milk chocolate blends wonderfully with the pumpkin flavor. Also, the inclusion of ground cinnamon, nutmeg, cloves and ginger give this cookie such a nice holiday taste. Make what you want and store the rest of the batter in the fridge for a few days.
Kevin Shalin, who has spent time living in Houston, Boston and Little Rock, is a writer of all things food related. His work has appeared on the Houston Press food blog Eating Our Words, as well as Eat Arkansas, Bourbon and Boots and his personal blog … The Mighty Rib.