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Posts Tagged ‘cookies’

the Great Pumpkin Cookie

In I like, Makings on October 2, 2010 at 5:47 PM

Along with Christmas, Hallowe’en is my favourite opportunity to get all nostalgic-like for my childhood.

I grew up in the small city of Vernon, British Columbia where the valley hills were filled with a mix of deciduous and coniferous trees.  A canvas for some spectacular autumn sunsets.

On my eager walks to a new year of school, I would try to linger longer on the tree-lined boulevards just to take in the smatterings of colours above my head and below my feet. Even at 25, I still go tearing into a pile of gutter-accumulated yellow leaves. The sound of their brushing and crunching, the smell of their earthy wood and grass, the astonishment of my fellow walkers at a grown woman sprinting and yelping — I just can’t help myself.

The other thing I love about autumn is PUMPKIN. And I don’t mean pie, darn it, give me cookies!

My mom loved making these moist and spicy creatures as soon as the Okanagan Valley air turned cool. And I had my hand in the cookie jar the moment I got home from school. I’ve never asked if the name was inspired by Linus’ late-night belief in a field god but this recipe definitely deserves a title of greatness. “I’ll gobble you up!” was my mantra to the Great Pumpkin, and they’ve become a staple in my own abode since I moved out.

Now, I like mine more pumpkin than sweet and buttery but if you prefer a standard cookie with just some pumpkin, put in a whole cup of butter, a cup each of the sugars, and just a cup of pumpkin. But note that where I cut sugar I make up with an ample amount of chocolate chips (obviously).

Also, this recipe makes about 4 dozen so don’t be afraid to put half of the mixed batter in the freezer (in an air-tight container). Sometimes it’s nice to have some in reserve.

The Great Pumpkin Cookie

1/4 cup butter (or margarine, as my mother would)
1/2 cup brown sugar
3/4 cup sugar
1 egg
healthy dash of vanilla extract
14 ounce can of pumpkin
2 cups flour
1 cup oats
1 teaspoon (and then some) cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup semi-sweet chocolate chips

  1. Cream the butter with the sugars and beat with a wooden spoon until creamy.
  2. Add the egg and vanilla and mix until it’s a beautiful creamy, brown.
  3. Throw in the can of pumpkin; combine.
  4. Then what you really should do is in a separate bowl combine all the dry ingredients. But because I work in a one-bowl kinda kitchen, I just measure the flour, oats, spices, soda and salt on top of the wet mixture before stirring it all in! So it’s your call.
  5. Mix in the chocolate chips and use a small teaspoon to make heaping dollops of batter on a baking sheet (slightly greased or not, depending on your sheet; I don’t grease).
  6. Bake for 20 minutes in a 350*F oven.

And from my experience, it’s best to retain your excitement and let those cookies cool slightly before gobbling up four or five. Otherwise your scorched tongue, though thinking it happy to taste pumpkin, won’t get the full, blissful autumn effect. Ok? Now tell me what you think.