pumpkin overload? never!

3 Nov

First off, I want to plug a super cool new feature that WordPress is offering: FoodPress! It’s an easy way to sift and sort through the tons of food blogs hosted by WordPress and to see some cool features that might not otherwise cross your screen. Like you need another distraction.

I would love to know the fiscal impact of lost worker productivity due to Vegan MoFo. πŸ™‚

Is it possible to eat too much pumpkin goodness this time of year? Never! One of the most popular recipes from 100 Best is, of course, one of the recipes with a typo in it. D’oh! Here it is, in all its corrected glory, for your autumn nomming pleasure.

Pumpkin Chocolate Chip Cookies

Always a favorite during the colder months, these cookies are very light and airy. The pumpkin adds a unique hue and a boost of beta carotene to each bite. That’s enough nutrition to convince me to have seconds!

2 cups flour
1 teaspoon. baking powder
1 teaspoon. baking soda
1 teaspoon. cinnamon
1/8 teaspoon. salt
1 cup margarine, softened
1/2 cup regular sugar
1/2 cup packed brown sugar, packed
1 cup canned pumpkin (not pumpkin pie filling)
2 teas. milk of choice
1 teaspoon. vanilla
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with with parchment paper.

In a small bowl, combine flour, baking powder, baking soda, cinnamon and salt ingredients. In a large bowl, beat cream sugar, brown sugars and margarine until creamed. Add pumpkin, milk and vanilla and mix well. Add dry ingredients to wet in two batches and mix until just mixed, then stir in chocolate chips.

Drop heaping tablespoons of dough 2 inches apart on a baking sheet 2 inches apart on cookie sheet. Bake for 10 to-12 minutes or until cookies are lightly browned on the edges. If you are baking more than one sheet at a time, switch their shelves halfway through. Let cookies cool on the baking sheet for 15 minutes, then remove from cookie sheet and cool on transfer cookies to cooling rack. Store cooled cookies in a container with a loose fitting lid, as they are very moist, at room temperature.

Yields: 3 dozen cookies

27 Responses to “pumpkin overload? never!”

  1. Hope at 5:40 am #

    These look great! I have made quite a few things from 100 Best (your peanut butter cookies are the BEST) but haven’t gotten around to these yet. I am thinking with the cold weather coming in this weekend (high’s in the 70’s, burrrr) these will be perfect.

    • Kris at 9:11 am #

      Thanks, Hope! Those PB cookies are one of my all-time favorites!

  2. Jeni Treehugger at 5:54 am #

    They look delicious and I know how much less work I’m doing during MoFo (i.e none!)luckily I work for myself but I will actually have to do some later. Boooo!

    • Kris at 9:11 am #

      At least you only have to answer to yourself. Easier than the boss catching you surfing food pr0n.

  3. phoenix at 5:56 am #

    Oh yum! I also blogged about pumpkin cookies today. I guess I love everything that features pumpkin. :))

    • Kris at 9:12 am #

      Yay for pumpkin cookies!

  4. Lauren Marie at 6:55 am #

    They look fantastic! I think I will be giving them away as Christmas presents.

    • Kris at 9:13 am #

      Thanks, Lauren! I’m looking forward to meeting you at Vida Vegan next year!

  5. Lee Ann at 8:47 am #

    I have some left over pumpkin in the fridge – now I have something to do with it. Can’t wait to get home and make these.

    • Kris at 9:14 am #

      I love this time of year- just the idea of having leftover pumpkin in the fridge is exciting to me! Oh, and I’ll be following up with your comments on the tester blog soon, sorry for the delay!

  6. Amanda Nobile at 8:58 am #

    I’m on my last pumpkin muffin, so it’s only logical that I should now make these! πŸ™‚ I’m going to turn into a pumpkin!!!

    • Kris at 9:14 am #

      Logic at it’s finest. πŸ™‚

  7. jodye @ 'scend food at 12:02 pm #

    I noticed foodpress on my referring website yesterday and was so excited to find it. What an awesome feature! Your cookies look awesome, too. Seems like we were sharing a brainwave today with the chocolate chip cookie variations

  8. shellyfish at 12:46 pm #

    There is no such thing as too much pumpkin or too many pumpkin recipes! These sound delicious! And thanks for the heads up about the Foodpress.com mention – I feel so special!

  9. omgoshimvegan at 12:47 pm #

    The look fantastic. I’ve never made pumpkin cookies. And an added bonus of chocolate in them. MMMMMM. I wish I could head home right now and start baking.

  10. Mo at 2:45 pm #

    There is definitely no such thing as too much pumpkin, especially when it comes with chocolate!

  11. Courtney at 3:06 pm #

    Too much pumpkin? Shut your mouth! No such thing, I agree. I love finding new ways/recipes to use it–thank you!


  12. organarchy at 5:26 pm #

    Wait…so kittehs in your banner, pumpkin goodies AND Harry Potter?!?!? Dear me, what have I been missing?

    Thank you for the recipe!

    Happy MoFo’ing!

  13. FoodFeud at 5:46 pm #

    Oh man, you totally got me! I am so afraid to miss anyone’s blog post, I check the web constantly at work!
    I love having pumpkin the fridge too – it’s so quick and easy not only for cookies but pumpkin soup and seitan sausages too!!

  14. joyfulgirl at 6:09 pm #

    OOh. looks delicious!

  15. Vegease at 7:19 pm #

    No way….pumpkin can’t be overloaded, unless you’re turning orange.

    Pumpkin soup, been eating it all of October!

    Mmmm Pumpkin.1

  16. Josiane at 8:00 pm #

    Pumpkin and chocolate chips – that sounds like a perfect combo! I need to make these soon.
    How frustrating it must be to find a typo in a popular recipe… well, in any recipe, really, as we’d love for them all to be popular! Until the second printing… πŸ™‚

  17. Vegannifer at 8:58 am #

    I definitely don’t need another distraction, but that sounds like such a cool one! Thanks for the tip!

    I usually don’t go on pumpkin overload until after Thanksgiving. I’m still loving all the pumpkin recipes, including this one! I can’t imagine even the most pumpkin-overloaded person turning up their nose at these cookies!

    • Kris at 12:04 pm #

      I can never get tired of pumpkin. I stock pile cans of it this time of year so I can indulge in July.

  18. HeyJ at 5:48 am #

    Our family just switched to a vegan diet about a week ago when I picked up this cookbook. Made these for a cookie party in a pinch last night. Shocked them with the news; awed them with the cookie. πŸ™‚
    I’m hoping for the same when I bake muffins/bread for an upcoming (no silverware) reception. Any suggestions?
    Incidentally, the milk wasn’t listed as an ingredient in the cookbook. Came here to find it. The blog really saved my arse, thanks.

    • Kris at 1:08 pm #

      Hmm… I’d say try some blueberry streusel (if napkins will be around, as the streusel can be a bit crumbly). Orange chocolate muffins are very festive, too! Mini versions of the gas station pies would be a great hand-held treat, too!

  19. HeyJ at 9:50 am #

    The orange chocolate muffins: heavenly texture and taste. They flew off my cooling rack. Chips sank to the bottom though. Add more flour?
    Gas station pie recipe looks great, but those whisks are starting to add up. I’ll give them a test run to see.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: