Tuesday, March 23, 2010

The Pumpkin That Changed My Life

It rained today in New York - probably because the last few days were warm and sunny and a bunch of overzealous New Yorkers decided to tromp around Central Park wearing awful cargo shorts like it was the middle of summer, and in doing so ruined all hope of an early (and warm) spring. Take it easy, New York. Take it easy! UGH! I am of the opinion that God is mostly spiteful and when he notices we're having too much fun, too early on in the season, he thinks of ways to spoil things. And considering his apparent and much-talked-about omnipotence, a day full of rain must have been easy to cook up. Of course, none of this has anything to do with anything except for that because it rained I decided to do what I always do on rainy days when I don't have to go to my day job and change the lives of kids on the Upper East Side: think about food, cook food, and eat food. Don't worry. I don't digest. As a dancer, I'm totally opposed to digestion - haven't had anything to do with it in years. (Maybe I should have issued a bulimia joke warning before that little zinger. Sorry. Kind of.)

On today's menu were Pumpkin Chocolate Chip Cookies. Um...for serious...these changed my life. Don't get confused though: I'm not going to move to some God-forsaken rural town, grow pumpkins, live off the grid, and wear organic cotton BUT I'll definitely be much more aware of the needs of pumpkins everyone. Each One Teach One right Precious? What? Anyway. These cookies are DA BOMB! Yep! Hello 1995! DA BOMB!!! As you may know, since you're obsessed with my blog, my goals in baking/blogging are two-fold: total shameless self-promtion, and becoming the most popular person in Robert's office...including Robert. I'm pretty sure these cookies are going to give me an advantage. They're completely moist and full of flavor. Like me. EW!!!! (Sorry for that one mom.)

p.s. If you're feeling depressed and you tend to eat your feelings like I do, then these are just the ticket!

Here's the recipe:
Adapted from AllRecipes.com


• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2cup brown sugar (just cuz everything tastes better with it)
• 1/2 cup vegetable oil (used instead of butter to make the cookies incredibly moist)
• 1 egg
• 2 cups whole wheat flour (ya know? To make them healthy)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons buttermilk (yep buttermilk. My favorite compound noun.)
• 1 tablespoon vanilla extract
• 2 cups dark chocolate chips


1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

2. Add vanilla, chocolate chips.

3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.


  1. I love pumpkin!
    I will have to make these! Just so happens I just found a can of pumpkin in my pantry :-D

  2. I just made these and they are DELISH! Thanks, Geoff. You are awesome and love your Blog. I needed a cookie idea for a cookie swap and these are perfect.

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  4. Other ways to utilize canned pumpkin:

    1 can pumpkin
    1 box chocolate cake mix
    1/2 cup water

    mix together, bake according to cake mix directions. about 1/2way through, i like to take it out and sprinkle (erm, suffocate) the top with chocolate chips.

    this also works well with yellow cake (add chocolate chips before baking and make chocolate chip pumpkin muffins, trust me) (or add mini chocolate chips and make mini muffins for added cuteness)

    If you leave out the water, it will be extra thick (that's what she said), kinda like a brownie.