Season of the Cookie: Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies Recipe
Pumpkin Chocolate Chip Cookies Recipe Halloween

Through these cookies, you will come to understand why it is necessary for me to keep all my toilet paper in the trunk of my car.

Crowded Kitchen Cabinet

Let me back up for a moment and start with the picture directly above.

Do any of your kitchen cabinets look like this?

All of my kitchen cabinets look like this.  Crammed to the fronts with food items I have needed, thought I might need in the future, given to me by friends or co-workers, or food that merely fell into my hands by absolute chance.

Those three boxes of Ronzoni Smart Taste pasta came free to me from the week Ronzoni sponsored GSN Live.  On top of the Ronzoni Triplets you’ll see a box of grits that I sought out at my local Ralphs when I had just gotten back from my Georgia trip where I had tasted them for the first time.  I was sure I was going to make them repeatedly back home.  The box has remained unopened since.

Moving clock-wise…. well, you always have to have chicken broth on hand in case you’re unexpectedly visited by your grandmother or you catch pneumonia.  Next to that are the tostada shells I bought when I made MG crab tostadas.  They were a big hit and I was sure they were going to go into high rotation at Chez Tv Food and Drink.  I’ve never made them again.

Propping up the tostada shells is my bag of dried guajillo chile pods which one should always have on hand when “Suddenly Salsa” is required.  Black beans go into just about everything I make from stuffed chicken and tacos to omeletes, casseroles and stews.  The small jar of honey sometimes goes into my pizza dough, but is on hand mostly for when I’m sick and need something to temper the cayenne pepper I use to flood my tea.  Three jars of pasta sauce (Prego Heart Smart – another week of GSN Live sponsorship).  Tonic water for the nights I like to pretend a vodka tonic is a satisfying as a vodka martini.  And shoved in over on the right hand side is a cannister of oatmeal for cookies and a small container of blackened jerk chicken rub my show’s script supervisor gave to me as a present.  I have yet to open it.

And that’s just one of the cabinets in my kitchen.  The others are equally crowded with containters of every style of salt known to man, sauces from every corner of the world, diced tomatoes, stewed tomatoes, tomato paste, tomato puree, canned tuna, more black beans, two ten pound bags of sugar, five bottles of vinegar, tortilla chips, olive oil, vegetable oil, grapeseed oil, corn syrup, baker’s chocolate, cocoa powder, peanuts, and a 72-ounce bag of Nestle chocolate morsels.
Crowded Kitchen Cabinet

Two years ago, before I started my food quest, you could have hidden away several corpses in my kitchen cabinets. Now, it’ an ingredient infestation!

In order to make more room for all of these food items in my meager little galley kitchen, I have had to re-locate anything that might regularly live in a kitchen cabinet but is not readily edible to other spots in my home.

Empty vases now live on top the refrigerator along with my cake caddy, my NuWave oven and all my nested mixing bowls.  The limited counter space is crammed with a crock pot, a coffee maker, food processor, slap chopper, Magic Bullet, a tray of glassware and the twin sugar and salt containers I adamantly refuse to label for reasons I still do not fully understand.

Confused Sugar and Salt

I removed any and all cleaning supplies that were taking up kitchen space and crammed them into the cabinets underneath my bathroom sink.  They filled them entirely.  That meant that I had to find a new home for the thirty-pack of Costco toilet paper rolls and the only empty space I had left was in the trunk of my car.

So now a four-floor elevator ride is needed whenever a replacement roll of TP is required.

If you’re not the kind of person who’s really really good at planning ahead, I suggest you not take this step.
Costco Toilet Paper

“Great!” said MG, “Now I know whose car I hope I’m in if I ever need to take a shit on the side of the road!”
Pumpkin Chocolate Chip Cookies Recipe Halloween
So with my kitchen real estate in such high demand, the minute I discover something that seems to be hanging around for no good reason, I quickly concoct a recipe that will use it up so I can clear up some space for say… an extra box of raisins or a new tin of sardines.

Seeing that I had originally purchased them way back in November, it was clear to me that the three leftover cans of Libby’s pumpkin puree were going nowhere fast. I had originally purchased six of them on sale to make some pumpkin muffins at the request of a producer at work just around Thanksgiving time, but as we’re a few days away from it officially being summer, it was time for the puree to be voted off the island.
Pumpkin Chocolate Chip Cookies Recipe HalloweenFor the first batch, I used Martha Stewart’s chocolate chip recipe as is and merely added in one full can of puree to see what would happen. The resulting cookies came out gooey and sticky, but had next to no cakiness.  So for the next batch I increased the amount of almost all of the other ingredients to offset the moistness of the puree.  The second batch was more to my liking, but were also still a little sticky on the fingers.  Not sure that the sticky element can be avoided with that much puree, but don’t let it stop you from trying these out.  Both sets of cookies were sweet and chocolaty and went very fast at the office.  The stickiness just adds to the fun.

Pumpkin Chocolate Chip Cookies Recipe Halloween

Gooey Pumpkin Chocolate Chip Cookies Adapted from Martha Stewart

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1 15 oz. can pumpkin puree
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Cakey Pumpkin Chocolate Chip Cookies Adapted from Martha Stewart

3 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light-brown sugar
1 1/2 teaspoon salt
3 teaspoons pure vanilla extract
3 large eggs
1 15 oz. can pumpkin puree
6 oz. cream cheese
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, pumpkin puree and cream cheese; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Makes about three dozen

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3 thoughts on “Season of the Cookie: Pumpkin Chocolate Chip Cookies

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