BREAD FIRE DEATH IS BACK! Where did it go? Well spring turned into summer and summer turned into fall quicker than you can say, “Hellenic Black Metal.” Anyway, pumpkin time has been upon the world for about a month now. Pumpkin beer, pumpkin chips, pumpkin salsa, pumpkin cereal…I love pumpkin, but quite frankly, I don’t need to eat it in everything. I tend to keep it for bread, pie, or these: Pumpkin Chocolate Chip cookies.
This simple recipe pairs best with Rotting Christ. Not only was their debut a masterpiece in Black Metal, but it put Greece on the map for extreme music. Listen to it here. What do pumpkins have to do with Greece? Absolutely nothing. On with the recipe my legions.
What You Will Need:
1 1/4 cup Dark Brown Sugar
1/2 cup Butter
2 eggs, beaten
1 1/2 cup Cooked Pumpkin (I used pumpkin from my yard, but if you must use canned, be sure it is organic…it just tastes better)
1/2 tsp Salt
1/4 tsp Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
2 1/2 + 1 tablespoon All-Purpose Flour (Bob’s Red Mill reigns supreme in my house)
4 tsp Baking Powder
As many chocolate chips as you see fit
2 Baking pans (greased up…I use butter to make a nice thin layer to prevent too much sticking)
Preheat your oven to 400º F.
Cream together your butter and sugar in the large bowl. You can do this in a KitchenAid mixer or by hand. Add eggs, pumpkin, spices, and salt. Mix thoroughly until you have a nice wet mix. In your other bowl, sift the flour and baking powder together. Once sifted well, add to your wet mix and mix all ingredients together. The extra flour turns these cookies into near mini-cakes. Quite fluffy to say the least. For the chocolate chip addition, I chose mini-chips and used just shy of a cup. This way there is not an overpowering of chocolate.
Once your dough is mixed well, take a standard spoon and begin to drop your dough on the baking pans. You should get about a dozen per pan and this recipe generally yields around three dozen cookies. Flatten the cookies a bit after you place them.
Place the pans in your oven once it is preheated. Depending on your oven, the cookies could take 12 to 15 minutes. At about the ten minute mark, check the bottoms of them. If they appear dark brown, then you should take them out before they get too burned. You want a nice golden bottom for these to be just right. But practice makes perfect of course. These keep very well in an air-tight container, but your hungry won’t let them exist for too long.
No go…go and conquer your Pumpkin Lust!
This recipe was adapted from Old-Fashioned Pumpkin Recipes by Bear Wallow Books