Saturday, October 25, 2008

On Saturdays, We Bake


I adore the smell of pumpkin, which is why I dig October and November so much. Saturdays like this were just made for baking. And since I'm headed to the Tenth Avenue North concert tonight (come join me! Tickets at the door!) I figured I'd bake the guys some pumpkin goodness, because heck, I'm domestic.

This recipe is best because the cookies come out tall and uneven, almost like a scone. Makes four dozen. Thanks to Lynette for the recipe!

Pumpkin Chocolate Chip Cookies

4 cups ap flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp vanilla extract
½ cup butter, room temperature
½ cup shortening
2 cups sugar
1 can pumpkin (15 oz)(I prefer Libbys)
1 pkg chocolate chips

Cream together shortening, butter, sugar, pumpkin and vanilla. Mix in flower, baking soda, baking powder, and cinnamon. Add pkg of chocolate chips.

Bake at 350 for 10-12 minutes, do NOT over bake. Makes 4 dozen.

And yes, that's correct, there are no eggs in this recipe. I think the pumpkin has some "leavening" ingredient or something that doesn't need eggs. Is leavening even a word? I have no idea what I'm talking about.

Warning: Once you make these cookies and share them with friends, you will then be known as the Pumpkin-Chocolate-Chip-Cookie-Lady and every fall people will say to you "Hey, __insert your name here__, when are you gonna make some of those cookies for me again!" You've been warned.

And yes, Olivia helped bake. Here we are.

And yes, I wear Spirit 105.3 T-shirts all the time.

And no, I don't let her sit on the counter unattended.

And yes, she did dip the cup in the sugar and then sprinkle it on the counter when I wasn't looking.

And no, I hadn't taken a shower yet when these pictures were taken.

And yes, I plan to go take one right now. :-)

8 comments:

malerie said...

Pumpkin is one of my all time favorite smells- and wow what a genius cookie! I'm going to make them for my inlaws tomorrow, thanks for the inspiratioN!

Mandy McMahan said...

I remember getting this recipe off of the Spirit website last year after hearing Lynette talk about it on the radio one day. I never got around to trying it -- but we're at Gramma's right now and I think Gramma, Mommy and Emma will bake together today! :) Yum.

And you know what no eggs means ... well, that means that eating the dough is perfectly safe. :)

..::Paulina::.. said...

The cookies look delicious! I'll have to give those a try. Thanks for sharing the recipe, Sarah! How was the concert? I so badly wanted to go, but wasn't able to. Hopefully I'll be able to make it to the Matthew West one...

Anonymous said...

This looks like something from the food channel!! Nice job!

machiel said...

Nice T-shirt. Where can I get one of these?

Megan said...

Yum!! I remember Lynette talking about it last year, but I never tried them. I just might have to do that soon. Love me some punkin! =)

(I've read your blog on and off since you started it, but am just now commenting on blogs, in general. =) And my cousin is Holly, who used to work with you.)

yogamama said...

those look absolutely delicious and seems like they'd pair well w/ a pumkin spice latte ;-)

leaven: causes expansion or rising, eg baking soda, baking powder, yeast

eggs: emulsifier (the stuff that holds it and melds it all together, kinda like my hubby). pumpkin is a great substitute for eggs (esp since we have egg allergies).

I'm looking forward to trying these, esp since I'm NOT very domestic and my kids get excited when I "bake" (w/ the help of my dear friend Otis!). thanks for sharing the recipe!

Anonymous said...

You must be an extraordinary chef! I tried these and they did NOT turn out...

I might try them again...