It was bound to happen. Today is the first day of fall, so you knew this was coming, right? I’m not talking about sweater weather (which at this point in Phoenix is just a glint in a hopeful–or delusional–eye), or even the upcoming election (which at this point is hovering like a black cloud of doom, let’s be honest).
I’m talking about Pumpkin Juggernaut.
I won’t abuse you by listing all the places you’re likely to see pumpkin products this fall. I’ve already done that, and I’m sure you’ve already seen the evidence seeping like an orange fog into your local Target…and Starbucks…and Starbucks-inside-Target.
This fall, I think we could all use a pumpkin public service announcement: pick your pumpkin products wisely, lest you experience Pumpkin Burnout. It is of course a wonderful flavor that can set a festive autumn mood, but you may have to pace yourself so you don’t end up wanting to hide in your home like a paranoid seasonal xenophobe, screaming “NO MORE GOURDS!!!” until the Christmas decorations roll out.
These pumpkin chocolate chip cookies make a great choice if you’re trying to be selective, pumpkin-wise. They happen to be my husband’s favorite. He’s asked me to make batches of them for work (his company has an annual pumpkin bake-off) and I’ve served them to neighbors and friends. A larger-than-usual amount of baking powder makes them puff up fluffy and cake-like, and if you store them in the fridge, the cold chocolate-chewy pumpkin combination will convince you that straight out of the fridge is the ONLY way you will ever eat them again. They also freeze beautifully, just in case you get overwhelmed and need to save some for later, like February, when you’ve recovered from Pumpkin Juggernaut.
But for now, on the first day of fall, let’s just bask in the glow of dreams of changing leaves, apple cider, …or…wait…is that the glow of something giant and orange headed our way?
P.S. If you think you can handle more pumpkin without burning out, here are some other great ways to enjoy it!
Pumpkin Chocolate Chip Cookies
(Adapted from Allrecipes.com)
1 c. pumpkin puree
1 c. white sugar
1/2 c. vegetable oil
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
2 c. semi-sweet chocolate chips
- Preheat oven to 350 degrees. Grease two large baking sheets.
- In a large bowl, combine pumpkin puree, sugar, vegetable oil, egg, and vanilla.
- In a smaller bowl, sift together flour, baking powder, cinnamon, and salt.
- Dissolve the baking soda with the milk and stir into the dry ingredients.
- Add dry ingredients to wet ingredients and stir to combine. Fold in chocolate chips. Drop by tablespoonfuls on prepared cookie sheets.
- Bake 12-14 minutes or until tops of cookies look dry. Cool, then store in the refrigerator for best results.
Makes 2 1/2 dozen cookies.