Pumpkin Chocolate Chip Cookies

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Wow it’s been a hot second since I’ve blogged. It’s good to be back though!

In the time that I haven’t blogged, I’ve…

  • been running avidly! I am a member of the running club at my college, so I’ve gotten really into running this fall. Last weekend, our team drove 9 hours to Hershey, Pennsylvania, USA for collegiate running club nationals. I ran the most challenging 6K ever- hill after hill after hill, but I PRed (got a personal record) which was exciting. That weekend we also explored downtown Harrisburg (the capitol of PA), toured the Hershey candy world factory, and saw a political protest. It was quite the weekend.
  • went to multiple Big Ten college football games.
  • did a corn maze with my family when I went home for the weekend.
  • went on my first Uber ride.
  • met multiple other vegans, either in class or in the community kitchen near my dorm.
  • baked multiple times in the community kitchen.
  • and last and probably the most noteworthy, I got hit by a flying table.

Wait what?!

Okay so here’s the backstory. On Halloween weekend, I went to a fraternity party because why not try new things in college. I was standing with a crowd of people on the lawn outside the frat, facing away from the house, when ALL OF A SUDDEN someone threw a WOODEN COFFEE table out a second story window. When it fell, it hit the entire back of my legs and ankles with significant force. Needless to say, I fell down, cried, and went inside and yelled at a bunch of people in the frat because one of their members THREW A TABLE OUT A WINDOW AND INTO A CROWD OF PEOPLE AND IT HIT ME (and really only me). The table scraped up my legs, my calves and ankles swelled up to double their size, and my legs became badly bruised. It was hard to walk for the first week after it happened and I wasn’t able to work out, BUT I got super lucky because the table didn’t break any of my bones. I had to get an X-ray to check.

Even though getting a table thrown at me is bad luck, there is a silver lining to the story. I got lucky with the fact that the table only hit my legs. If I had been standing a foot closer to the house, it could have hit me in the head. That would have been bad, to say the very least. As in, I could have died (not to be dramatic or anything).

I’d say I’ve had a very interesting month or so since we’ve last talked. It’s been a good month though. Especially because I made these cookies.

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These cookies are a fall twist on the classic chocolate chip cookie. They’re adapted from my favorite chocolate chip cookie recipe ever, the chocolate chip cookies in Chloe’s Vegan Desserts. I replaced half of the butter in the original recipe for pumpkin and added in a bunch of quintessential fall spices. It makes the cookies a smidge healthier and adds some flair to them.

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The whole recipe came about this past week when a few of my friends and I decided to bake together in the community kitchen. We made these pumpkin muffins (in cake form because we couldn’t find a muffin pan) and had leftover pumpkin so we decided to add it in to the cookies we’d planned on making. It turned out really well!

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Fun fact, we had to open the canned pumpkin with scissors and a knife because we couldn’t find a can opener, and we had to mix the cookie batter in a saucepan because we couldn’t find a mixing bowl. The cookies still turned out though.

I hope you like these cookies as much as we did, and I hope you can mix them in a regular bowl! Let me know if you make them, and let me know what you’ve been up to in the last little bit!

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Pumpkin Chocolate Chip Cookies

Adapted from Chloe Coscarelli’s regular chocolate chip cookies in Chloe’s Vegan Desserts

Makes 40 cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 Tbsp cornstarch OR 2 Tbsp more flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • ½ cup vegan butter, softened (I use Earth Balance)
  • ½ cup pumpkin puree
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 Tbsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1 1/2 cups chocolate chips (I used Trader Joe’s semisweet )

Instructions

  1. Preheat the oven to 350 degrees F
  2. Cream together the butter, pumpkin, and sugars.
  3. Add in the water and vanilla. Beat the mixture, in a stand mixer or by mixing rapidly by hand, until it is light and fluffy (for around 2 minutes).
  4. Mix in the flour one cup at a time.
  5. Mix in the baking soda, salt, and spices. Mix until batter is just combined.
  6. Add in the chocolate chips. More is better!
  7. Roll the cookies into inch balls on a cookie sheet and bake for 9-10 minutes.
  8. Flatten the cookies when they come out of the oven by slamming the pan hard down onto the counter once or twice.
  9. Let the cookies cool for a few minutes, then enjoy!

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Happy early Thanksgiving! What are you making for Thanksgiving dessert?

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