I refuse to let you go. You cannot just appear in October and steal my heart and then leave at the end of November. I have had enough. Therefore, I will be continuing to make all sorts of dishes having to do with fall veggies, pumpkin num-nums, and cinnamon. Take that, winter.
In the spirit of keeping the fall season alive, I want to share a delicious recipe from my friend Sofie.
Sofie's Punkin Cookies
What you'll need:
1 cup pumpkin puree
2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
1½ tsp vanilla extract
1 cup white sugar
½ cup canola oil
2 cups chocolate chips (preferably semi-sweet (or dark!!! That was my addition); milk chocolate is kinda overpowering)
What you'll want to do:
So you’re in your kitchen, itching for something made of pumpkin that tastes like heaven, while simultaneously feeling lazy.
Problem? No way, sister!
Take the above eleven ingredients, dump ‘em in a bowl (no particular order! No separating dry and wet ingredients!) and mix ‘em together.
Heat your oven to about 375°F. Line your dirty baking sheets with parchment paper—easiest cleanup ever—and scoop little balls of pumpkin joy onto your baking sheet.
Stick ‘em in the oven. Hungry? Don’t worry, they’re done baking in 10 minutes.
Ten minutes?! How is this possible?
I’m not a scientist. I can’t tell you. I can only tell you that they will melt in your mouth and make a special place in your heart forever. The end!
PS: If you’re feeling special, mix together a cup of powdered sugar, a dab of milk, vanilla extract, nutmeg and cinnamon in a small bowl and drizzle it over your pumpkin cookies.
How easy was that?
Long live the fall.