In case I haven’t already mentioned it, I’m pretty excited that fall is finally here. I celebrated the autumn equinox yesterday with my first fantasy football win (woop!), and both my Huskies and Seahawks are off to a 3-0 start (unlike my fantasy team, which is now 1-2, or 1-1-1 if you don’t count tie-breakers, which I don’t think I should have to when they don’t go in my favor). As much as I’m mourning the end of flip flop weather and longer, lighter days, I can’t wait to dig my boots, sweaters, and puffy vests out of the back of my closet, and start low-lighting my hair again. And of course, before I’ve done any of that, I’ve already started making a few fall treats. I’m going to try to refrain from overwhelming the blog with too many pumpkin-themed recipes between now and Thanksgiving, but I want to at least get a few of my favorites in before I delve into hearty soups and apple tarts (which I’m also pretty excited about).
This cookie recipe is courtesy of my friend Amanda, who loves what she calls the “harvest season,” and everything associated with it, more than anyone else I know (this “some e card” that was going around social media last week applies even more to her than it does to me). She made me these cookies a few years ago, and every year since I’ve had to ask her for the recipe as soon as it starts to feel like fall. In turn, everyone I make them for asks me for the recipe (or in many cases, just asks me to make them again and again), so I thought it only appropriate to post them as B&B’s inaugural pumpkin recipe. I made pumpkin snickerdoodles last week, and I have a pumpkin-oatmeal-raisin recipe on my “to try” list, but I feel like Amanda’s pumpkin chocolate chip cookies are pretty hard to beat.
Amanda Brown’s Pumpkin Chocolate Chip Cookies
1/2 cup shortening (or butter; see note 1, below)
1 cup sugar (see note 2, below)
1 cup pumpkin purée
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 1/2 cups chocolate chips, or 1 cup raisins and 1 cup chopped pecans or walnuts
Preheat your oven to 350 degrees F.
Cream shortening and sugar until light and fluffy, then add pumpkin and eggs and mix well. In a separate bowl, sift together dry ingredients and then add to pumpkin mixture. Stir in chocolate chips or nuts and raisins. Drop dough by rounded tablespoons onto a parchment-lined cookie sheet and bake for about 15 minutes. Makes 2 1/2-3 dozen cookies, depending upon size.
Note 1: the recipe calls for shortening, which kind of grosses me out, but I use it anyways because I think it helps the cookies hold their shape. I suspect butter would be fine here, so if the idea of shortening doesn’t appeal to you, or if you don’t have it on hand, try butter instead (and let me know how it turns out). Your cookies might be a little bit flatter, but that’s ok.
Note 2: the recipe calls for 1 cup granulated sugar; I often use 1/2 cup granulated and 1/2 cup brown and you can’t tell the difference. I know the “health” factor in that substitution is negligible, but it still makes me feel a bit better.
In case anyone wants a non-cookie option, and because there’s no such thing as too much pumpkin, I thought this would be a good week for two recipes. I’ve been patiently waiting to share this granola with you all since I first started Blueberries and Basil this past February (well past pumpkin season, which is why it’s had to wait until now). I saw Sprouted Kitchen’s pumpkin granola on a cooking show last fall, and it looked so yummy that I immediately ordered her cookbook off of Amazon; while the book turned out to be a great overall investment, it would be worth it for the granola alone. Homemade granola has been one of my favorite treats since my mom started making it a few years back, using her friend Finnegan’s recipe (thanks, Finn!). Melissa Clark’s coconut granola, which was an early blog post, is similar to Finn’s, only using coconut oil; not surprisingly, this version follows a similar formula, but uses (duh) canned pumpkin. It would be hard to pick a favorite between the three, but this one really does seem perfect for this time of year, when clearly I like to make pumpkin-themed everything. The pecans are a delicious, toasty addition, as are the golden raisins, but just like with any granola you can tweak the add-ins to your liking. The recipe only calls for one-third cup of pumpkin, so even if you double the recipe, which I would recommend doing, a fifteen-ounce can of pumpkin still yields enough leftover to make the cookies above (or vice versa, if you make the cookies, save the rest of the pumpkin for granola).
Sprouted Kitchen’s Pumpkin Pecan Granola, from The Sprouted Kitchen Cookbook
2 1/2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
3/4 teaspoon pumpkin pie spice
1/3 cup Grade B maple syrup (I use Grade A, which is a lot cheaper – don’t tell!)
1/3 cup pumpkin purée
2 cups old-fashioned rolled oats
1/2 cup raw pecan pieces
3 tablespoons sesame seeds
1/2 cup crimson or golden raisins
Preheat your oven to 325 degrees F.
In a large mixing bowl, combine the olive oil, salt, pumpkin pie spice, maple syrup, and pumpkin purée and whisk to combine. Add the oats, pecans, and sesame seeds and stir until evenly coated. Spread the mixture on the baking sheet, keeping some of the clusters of oats and nuts intact so that the finished granola will have some chunks. Bake the granola, stirring every so often by scooping the mixture from the edges of the pan toward the middle and spreading it evenly again, until dry and light brown in color, 35 to 45 minutes (be sure to bake in a single layer, or steam created in the crowded pan will keep the granola from turning crisp). Remove from the oven and allow the granola to cool a few minutes. Add the raisins and toss to mix. Add another pinch or two of salt if needed. Cool completely before storing. Store in an airtight container for up to two weeks. Makes about three cups (so I would recommend doubling the recipe).
I usually just eat this by the handful, but it’s delicious plain with milk, or sprinkled on top of yogurt or oatmeal. If you don’t make cookies with your extra pumpkin, stir a little into your oatmeal and then top with granola for an extra-pumpkin-y treat. Happy harvest baking!