This past weekend, it was my suites turn to host floor snacks. Every Sunday night, a different suite on our lovely 4th floor brings out some food into the middle of the hall for us all to munch on as we hang out for a bit together. All the girls in the room were super excited for floor snacks because we don’t know a lot of the people on our floor and we thought this would be a good way to go to know them. So instead of the basic chips and salsa route many of the other suites had gone, we decided to make an all out meal – cookies, quiche, waffles, more cookies, etc…
As I’ve said before, I have an obsession with pumpkin. I’m assuming because it’s the fall season and I see them everywhere, but there is just something about anything pumpkin that gives me that lovely feeling of fall, being bundled up in sweaters and drinking hot apple cider. Anyway, I knew for floor snacks I was going to have to make something with pumpkin, so I settled on a pretty basic chocolate chip cookie, but with pumpkin as a main component. What makes these cookies special is that they are much more fluffy and bread-like then most cookies. They have a whole can of pumpkin in them, so it’s not surprising that they turned out that way. Honestly, I think they needed some more spices, because I just wasn’t getting much of a pumpkin taste in the two I tried. This could have been due to the fact that there were way too many chocolate chips, so the taste of chocolate was overpowering, but I believe that they simply needed some cinnamon, nutmeg, and cloves to spice up the pumpkin taste.
Sadly, even after many days of planning and putting together floor snacks, Charlotte and I were invited to attend a taping of a comedy show down at the Skirball performing arts center on campus that ran past 8 o’clock. So while our treats were greatly enjoyed – there were no cookies left when we got back – we were unable to participate in the festivities. Oh well 😦 Hopefully we will be able to do it again next semester.
PUMPKIN CHOCOLATE CHIP COOKIES
(Adapted from Joy the Baker)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 cup sugar
- 1/2 cup canola or corn oil
- 1 1/2 cups canned pumpkin
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
1) Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
2) Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
3) In a large bowl using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape down the sides as needed. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix the flour mixture to incorporate it. Stir in the chips and nuts by hand.
4) Scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. About 1/4-cup per scoop.
5) Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15 minutes. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely.