Happy Halloween everyone! I have to be honest, Halloween is one of my favourite holidays and I am a bit sad that I’m not in Newcastle to share it with Sam. However, I am in Atlanta excited for my Little’s bachelorette tonight and her wedding this weekend. But in honour of the spirit of today, I wanted to
post a recipe that a made a little while ago and have been saving for the occasion.
I’ve called these guys “cake drops” even though they are cookies because texture and flavour wise they remind me more of little delicious morsels of cake rather than a cookie!
So without further ado:
Pumpkin Chocolate Chip Cake Drops (Cookies)
Sometimes I really take pride in my developing food photography skills.
This is one of those moments.
(Adapted from Ellen in the Kitchen)
1 can of tinned pumpkin
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup canola oil
2 cups of flour
2 teaspoons of baking powder
2 teaspoons of cinnamon
1/2 teaspoon of salt
1 teaspoon baking soda
1 tablespoon of vanilla
1/8 teaspoon of ground cloves
1 teaspoon of milk
2 cups of chocolate chips
Preheat oven to 350 degrees F and grease a cookie sheet. In a small bowl combine the pumpkin, sugar, oil and egg. Set aside.
Yes you read the ingredient list correctly. There as much flour as there are chocolate chips.
Talk about the perfect ratio!
In a large bowl combine the flour, baking powder, cinnamon, salt and cloves. Dissolve the baking soda in the milk and stir into the wet ingredients.
The batter is thick with pumpkin and chocolatey goodness!
Add the wet ingredients to the dry ingredients and stir to combine. Add the vanilla and chocolate chips. Stir until well distributed.
Gone in less than 2 days.
Drop 1-2 tablespoons of batter onto the baking sheet, leaving at least 1 inch between each cookie. (This will make about 2 dozen cookies.) Bake 10 minutes or until the cookies are completely set
These were the heroin of cookies. Once you tried one, you couldn’t stop.
Or like Pringles.