For some reason I cannot stop baking. Once the semester winds up, I'm sure I'll slow down. In the meantime, I will enjoy it while I'm in the mood!
I don't know if I've mentioned this, but I love Halloween. It's my favorite holiday BY FAR. I look forward to it every year even if I don't have anything special planned. Scott and I will often just watch classic horror movies to celebrate.
In spite of my love for Halloween, I don't have very many Halloween-themed dishes. I had some leftover pumpkin and I thought I might test these out as a Halloween dessert recipe. I think they would work.
Notes: I tried to chill the dough and make shapes using my cookie cutter. That didn't work out so well. I think the dough would have to chill for much longer than an hour for that to work. If you're game to try it, spread the dough out on a cookie sheet after it's mixed. Try chilling for 2-4 hours. See if it works for you. Otherwise, the regular shapes are fine.
These are great. Full of fall flavors!
Ingredients:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
2/3 cup brown sugar
1 stick (8 tablespoons) butter, softened
1 cup canned pumpkin
1/4 cup milk
1 tablespoon vanilla
2 cups chocolate chips (I like the mini ones)
Directions:
In a mixer, cream together butter and sugar until the mixture is fluffy. Stir in the pumpkin, milk, and vanilla (it won't incorporate completely, but that's OK).
In batches, add in the dry ingredients (spices, flour, baking soda, salt) until everything is just combined. Fold in the chocolate chips. Chill the dough in the fridge for at least 1 hour.
Heat the oven to 325. Spoon large tablespoons of dough onto a cookie sheet (bake in batches if you need to). Bake for 14-17 minutes until the edges are set and the cookies look a little dry. Cool them on the cookie sheet for a few minutes and then transfer them to a cooling rack. Enjoy (on Halloween or any time)!
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