I think it is best to start with an apology. I’m sorry, I have done it again. Don’t say I didn’t warn you. I have discovered something I wish I would have known about sooner.
Pumpkin chocolate chip cookies.
In order to continue from this point forward you have to be able to admit to yourself that it is OK to like all things pumpkin. I do, but you already knew that.
If you’re still reading this, that means you have admitted to the above statement, and I’m proud of you. Don’t let your neighbors, friends or family deter you from admitting the truth.
Blueberry muffins, you know you’d rather it be pumpkin. Mocha latte, pssshh, please, make it pumpkin spiced.
Fall only lasts so long. Bring on the pumpkin spice, I don’t care how cliche others think it is. It’s the middle of october, you won’t catch me eating peppermint sticks or enjoying some lemonade. It’s pumpkin season. Period.
‘Pumpkinitis’ has taken effect. I just had to make these and could not resist sharing. They definitely satisfied the pumpkin craving and was just enough to take care of the sweet tooth.
Ok, so maybe I can take certain things to the extreme (like having pumpkin seeds to sprinkle on top of my salads) or I just have a bad case of ‘pumpkinitis.’ In either case I find that using seasonal ingredients to their fullest is a great way to celebrate Earth’s bounty, even if it is in cookie form.
So you better get baking before pumpkin season is over.
Pumpkin Chocolate Chip Cookies
Yields: About 4 dozen
Ingredients:
1 cup butter, softened
3/4 cup sugar
3/4 cup dark brown sugar, packed
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup fresh pumpkin puree
1 1/2 cups semisweet chocolate chips, (minis, chunks or regular size)
Preheat oven to 350 degrees.
In a large mixing bowl, cream the butter, sugar and dark brown sugar. Once smooth beat in egg and vanilla extract.
In a separate bowl combine the flour, oats, baking soda and spices. Slowly add the dry ingredients to the wet ingredients, alternating with the pumpkin.
Once all ingredients are combined fold in the chocolate chips. Drop cookies, about a heaping tablespoon, 1-inch apart onto a greased sheet pan. Bake for 12-13 minutes or until the bottoms start to brown. Cool on wire racks.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Got questions? Recipes? Ideas?
Write to Kayleigh- Click here.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
