I am always amazed at how the change of seasons inspires things that I barely have to think about. They just seem to come naturally. As if they were innate.
I begin to look for cozy sweaters.
I notice that my kettle is boiling more throughout the day (I usually have a cup of tea in the afternoon and one in the evening. Peppermint is my current fave).
My scarf collection is unearthed from its bin. As are my toques. And mittens.
I notice I bake more with my kids. Something about Fall makes me want to bake.
I make soups and stews, A LOT.
And all of a sudden, I find I am again drawn to one of my favorite things. Pumpkins!
This of course starts with Starbucks releasing their Pumpkin Spice Latte. For Starbucks lovers this is an important day of the year. Probably up there with Victoria Day or President's Day in the US. Apparently there is a shortage of the pumpkin spice syrup this year in Canada. I have personally not experienced this, but it seems every year, more and more people get on the PSL train. My new PSL revelation? Ask for it stirred. The syrup is so thick, the typical espresso shot swirl isn't enough to fully mix the syrup in. So ask for it stirred. Seriously.
This little cartoon was all over facebook this year. I'm glad to know I'm not the only one who uses Starbucks drinks to determine the time of year.
So if you'll remember, last year I roasted up Archie (almost to the day actually!) and froze a bunch of pumpkin puree. I still have about 3 ziplocs left. Which I'd say is just about perfect considering the price of pumpkins is plummeting. Soon enough I will purchase Archie 2 and have enough pumpkiny goodness to last me another year.
One of my first pumpkin recipes of the Fall was a roaring success. This recipe is definitely a keeper. I got it over at My Blessed Life. Beyond delicious.
Before you start, make sure to brew yourself a piping hot cup of coffee! Yum.
You may also want to consider recruiting a cute overall-clad helper. This boy loves to bake with his Mama! (Preferably recruit your own child. Picking up a random child off the road may ruin the experience, you know, jail time and all).
Pumpkin Chocolate Chip Cookies
Makes: 3 dozen cookies.
Prep Time: 15 minutes.
Oven: 350°
Ingredients:
2 C. Flour
1 Tsp. Salt
1 Tsp. Baking Soda
1 Tsp. Cinnamon
3/4 C. Sugar
3/4 C. Brown Sugar
1/2 C. Butter, softened
1 Egg, beaten
1 Tsp. Vanilla
1/2 C. Canned Pumpkin
1/2 C. Mini Chocolate Chips
Instructions:
1. In a medium bowl, combine first four ingredients. Set aside.
2. In a large bowl, cream sugars and butter. Add egg, vanilla, and pumpkin; beat well.
3. Gradually mix in flour mixture on low speed. Stir in chocolate chips.
4. Drop by tablespoons onto ungreased cookie sheets.
5. Bake at 350° for 10-12 minutes or until edges are golden brown. Cool on wire racks and stire in an airtight container.
*Hollys Tips. Yes, there are always some...
I am trying to be more conscious about my sugar intake. Some woudl argue chocolate chip cookies is not the place to do this. I disagree. No way does anyone need 1.5 cups of sugar. So I used half of that. Tasted perfectly fine to me (and my kdis, and my husband, and my neighbors).
I now only use unsalted butter. I'm also trying to reduce salt intake.
Instead of canned pumpkin, you guessed it, I used my own pumpkin puree. Probably not as rich of a taste or color as canned, but still just enough to add a hint of pumpkin (plus it cost considerably less than canned pumpkin).
Next time, I would consider making up my own pumpkin spice to add to this recipe.
I made my cookies a bit smaller than the recommended tablespoons so that they would strech further.
Once they are baked, find a quiet corner, or a noisy one, depending on your preference, and enjoy these cookies with your piping hot cup of coffee. Fall afternoon bliss.
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