Wednesday, December 3, 2008

Mouth: Frog and Toad's Pumpkin Chocolate Chip Cookies

How many of you remember the Frog and Toad books, by Arnold Lobel? They used to be some of my favorites as a child, and to this day I see much of myself in those little amphibians (especially Toad).

There was one story, called "Cookies," where Toad brings over a bunch of cookies for Frog, and they're so good they can't stop eating them. Thus begins the morality tale of willpower vs. gluttony, ending when Frog finally has to give the cookies away to th birds so they'll stop snacking.

That's how I felt about these Pumpkin Chocolate Chip Cookies I whipped up Monday afternoon, I couldn't stop popping them into my mouth! Especially all warm, spicy, and gooey from the oven...

...I think I need to find some birds to share these with!

I came across the inspiration for this recipe when I was looking for something to do with the last cup of fresh pumpkin puree I had leftover from my Thanksgiving pie.

Usually, I'm good about sticking to recipes as I find them, but this time I felt a little adventurous. Throwing caution to the wind, I modified here and there, and the end result is simply delicious! I hope you give it a try!

Frog & Toad's Pumpkin Chocolate Chip Cookies

1 cup fresh pumpkin puree*
1/2 cup white sugar
1/2 cup dark brown sugar, packed
1/2 cup vegetable oil
1 large egg
2 1/2 cups all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cream (or milk)
1 Tbsp. Vanilla extract
1 1/2 cups semi-sweet chocolate chips
3/4 cup chopped walnuts

1. Preheat oven to 350 degrees F.
2. Combine pumpkin puree, sugars, vegetable oil and egg in mixer.
3. In separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
4. Dissolve the baking soda with the cream or milk, and add to pumpkin mix along with vanilla.
5. Gradually add flour mix to pumpkin mixture. If the dough is too wet (as pumpkin purees vary from pumpkin to pumpkin), add spoonfuls of additional flour until dough is firm and holds together (rather than running like batter).
6. Stir in chocolate chips and nuts with a wooden spoon.
7. Drop dough by spoonful onto lightly oiled baking sheet. Bake at 350 degress for 12-14 minutes, until bottoms are lightly browned and cookies are firm.
8. Pour a glass of milk of your choice, and enjoy them fresh from the oven!

*Note: I'm sure canned pumpkin will work as well, you just may need to reduce the flour to 2 cups.

If you want to make your own fresh pumpkin puree, you can find all sorts of recipes all over the 'net, or you can use the recipe I used from ReadyMade magazine here.

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