The weather's turned crisp and the leaves are growing crunchy, and while I'm no fan of the pumpkin spice craze, when I discovered frozen pumpkin in the freezer, I knew it was time for a batch of cookies.
I found a recipe online, and then tweaked it by substituting molasses for some of the sugar, replacing a quarter of the flour with whole wheat, and pumping up the spice level.
My beloved likes her cookies in the style of crisp English biscuits, but once in a while I indulge my predilection for the soft, cakey variety, and that's what you'll get with this recipe. The molasses provides an earthy fullness, the whole wheat offers a bit of texture, the chocolate introduces a melting quality, and you're left with a slight afternote of heat from the cayenne. A thoroughly satisfying, thoroughly fall treat.
Let me know if you like them!
INGREDIENTS
1 cup pumpkin puree
½ cup molasses
½ cup granulated sugar
½ cup oil (canola or vegetable)
1 teaspoon vanilla
1 large egg
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon all spice
¼ teaspoon cayenne pepper
½ cup whole wheat flour
1½ cups all purpose flour
½ to 1 cup semi-sweet chocolate chips
DIRECTIONS
Combine all ingredients except the flour and chocolate chips. When well mixed, add both types of flour and continue blending. When the flour has been incorporated, stir in the chocolate chips.
Plop by tablespoon or a smallish cookie scoop onto a parchment-lined baking sheet.
Bake at 375 degrees until tester comes out clean; around 10 to 12 minutes, depending on cookie size.
