Monday, December 19, 2011

Pumpkin Chocolate Chip Cookies

Is this real life?

I mean is Christmas really in less than a week? And I only have about 25% of my shopping done?


Also, random. Because I am often random. Has anyone else watched the Food Network show "Sweet Genius"? It's like the pastry chef version of "Chopped" (which I love me some "Chopped". Anyways, I love the idea of this show and was so excited about it until I got a whiff of the host.

God, is he not irritating to anyone else? When he's judging (which why is he the only judge anyway? lame) he'll pause for what seems like 20 minutes and then sputter out some random word, totally unrelated to food, between his awkwardly puckered lips.


I mean he'll "mysteriously" declare that the bite he just had was "melancholy" or "electric" and its like wtf is that supposed to tell me about how that tastes?

(disclaimer: those aren't his exact word choices but yes, they are that weird)

Thanks for ruining what could be an awesome show for me weird dude. Thanks.

I'm sure he would probably say these cookies are "inspiring", "sedating" or "awakening" but I'll take that. I think. Because they are yum.

I had some pumpkin pudding in my pantry and replaced a tablespoon or two of the flour with it for some more moisture. I suggest you do the same. You wont be disappointed.

Unless of course you don't like deliciously moist cookies that last for days.

In that case, you best go somewhere else.

Cuz you're weird like that "Sweet Genius" dude.

Pumpkin Chocolate Chip Cookies


1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper


Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

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