It was still well over 90°F outside, with humidity percentages that made the air feel like a lead weight upon your chest, when we brought our first pumpkin of 2018 home from the store.
One of our “larger” grocery stores supports our local farmers in a big way – which is pretty much one of the biggest reasons why I shop there, even when the price of one of my son’s snacks went up $1.30 over the course of a week (no lie, but that’s a different story for a different day).
On this shopping day in particular, when we rolled in, hot, sweaty, in our summer gear, my son saw the pumpkins and other gourds on the farm stand rack just on the inside of the store in the produce.
“I want a pumpkin!”
I looked over at my older sister, with whom we have our weekly Friday shopping dates with, and have for the better part of two years now. It was a pie pumpkin, I reasoned. From a local farm, I reasoned more. Why not, right? I could gut it, and make it into something tasty for him (because I’m totally not a fan of pumpkin flavored anything) before it got all mushy, and ended as wasted money.
We brought our happy little pumpkin home, where it sat on our side steps for a few weeks, soaking up the warm summer sun, basking in the moonlight on the warm summer evenings.
Every single day, on the way by, my son would grab it by the stem, and start to bring it inside. He wanted to make pumpkin pie. Or cookies. Or bread.
Let’s leave him outside a little longer, I’d suggest, tucking it back on the step.
Finally, as the calendar began to near the official first day of fall – I started eyeing the pumpkin. Despite the still hot temperatures, our long, lingering beach days, I decided: It was time.
Sir Pumpkin was to become cookies.
In he came, gutted and quartered he went. Then into the oven, at 350°F for 45-minutes, he went. Then he was skinned, and popped into the blender, where he became 2 full cups of pretty orange puree.
Since I’m in the middle of my sports season, and all of my summer clients are still hanging around because it’s still feeling like summer here… time is pretty sparse. So, the cookies came a few nights later.
If you’ve noticed the title of this post, or have already scrolled down to take a peek at the recipe, you’ll see I’ve added cake to the recipe title. Why? Well, these weren’t quite cookies if you ask me.
But they weren’t quite cake either.
It was a sort of blend of a cookie and a piece cake. A little light, fluffy, perhaps a bit spongy like a piece of cake. But not completely cake spongy, and not crumbly (it held it’s shape to eat like a cookie).
The final verdict? Apparently delicious. They lasted two days.
I made a batch of six, very large ones for my husband (full hand, fingers spread size big), and a batch of eight smaller ones (palm size) for my son.
Chocolate Chip Pumpkin (Cake) Cookies
(recipe is from verybestbaking.com)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 2 cups (12-oz. pkg.) chocolate chips (we used mini morsels)
Preheat oven to 375° F.
Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl with electric mixer on medium until well blended. Add pumpkin, egg and vanilla extract. Mix on low until combined. Stir in flour mixture. Batter will be soft. Fold in morsels. Drop by tablespoon onto un-greased baking sheets about 2 inches apart.
Bake for 10-12 minutes or until edges are firm. Cool on baking sheets for two minutes; remove to wire racks to cool completely. Store in airtight container.