IN THE POT | PUMPKIN CHOCOLATE CHIP COOKIES

ByGnomeAngel

gnomeangel_pumpkinchocolatechipcookies_8122

These cookies taught me two things:

1. They smell just how I imagine Fall in America smells, and

B. Food porn LIES!

I saw THIS amazing photo on Pinterest and thought to myself “Self, you need to make orange cookies now!” and so I did. Despite the fact that I don’t really enjoy pumpkin, nutmeg, cinnamon and walnuts I just had to make orange cookies!

Even while I was making the cookies I found the smell of them too sickly sweet, but that didn’t put me off. Nor did the fact that my mix looked a little more brown than the vibrant orange of the photo. I soldiered on…

I looked at them as they went into the oven and tried to console myself with the fact that maybe the high heat would bring out their oompa-loompa tan…

Nope. These are brown cookies people! BROWN!

And not only are they brown they’re a little too sweet, a little too festive spice and a little too sticky for my delicate senses.  However, HUBBY – not so delicate – he managed to make them all disappear within a couple of days.

I’d be tempted to make them again to see if the fact that I used freshly made pumpkin puree and not the stuff out of a can made a difference to the colouring, but it would be purely scientific research as I don’t think I could bring myself to eat them.  Oh well… nothing ventured, nothing gained.

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin puree

1/2 cup brown sugar

1/4 cup sugar

1/2 cup oil

1 egg

1 Tablespoon vanilla extract

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon baking soda

2 cups chocolate chips

1/2 cup chopped walnuts

1. Combine pumpkin, sugar, oil, egg, and vanilla.

2. Stir together flour, baking powder, cinnamon, nutmeg, salt, and baking soda.

3. Add flour mix slowly to pumpkin & mix well.

4. Stir in the chocolate chips and walnuts.

5. Drop by spoonfuls onto a baking sheet. Bake at 180°C for 9-10 minutes.

6. Let cool on pan for 2-3 minutes, then remove to a wire rack to cool completely. Store in a sealed container.

Source: Inside BruCrew Life

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5 Comments

  1. I am glad you tried them even though you weren’t sure you would like them. My family can never get enough of these when I make them. This is one of the first pictures I ever took when I started food blogging. It is not edited or enhanced at all. The only thing I can figure out is that the lighting in that room makes them brighter. Although I have made them quite a few times and they are always pretty orange.

    1. Hi Jocelyn – Thanks for stopping by and thanks for sharing the recipe. The photo is stunning and it so badly made me want to make these cookies. The only thing I can put it down to is maybe a difference in what kind of pumpkin was used – I wondered if the tinned pumpkin makes them brighter?!?! Or if using a brighter coloured pumpkin would make them brighter – from memory I think I used a butternut… Anyways, your photo is beautiful (my cookies were brown – but yours were so awe inspiringly orange – a thing of beauty!) and I can’t wait to see what else you make. Have a great day!

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