Pumpkin Pie = So 2007
Editor’s Note: As promised, here’s the baking post from Alex, which we solicited in exchange from promoting this great event. If you’re interested in trading recipes for exposure, always feel free to holler at ES!
If you’re like me and get sad every time you have to throw away a bag of wilted spinach or a moldy piece of bread (“Oh spinach, you taste so good and I could have eaten you, but I didn’t get to you fast enough…”), you understand my perspective on pumpkins. Fun to carve, but then they get all droopy and then they start to smell bad, and you MAYBE roasted the seeds, but probably just carved the pumpkin and left it to die, and now, sadly, you have to throw it away. This always gets me thinking about how to salvage the wreckage, aka what pumpkin-flavored things to cook with the remains…
Unfortunately, usually by the time I get around to making something pumpkiny, my jack-o’-lantern has weird soft spots and has been sitting outside for several days, so I actually make these cookies with canned pumpkin. Don’t worry, they’re still ridiculously delicious. Think of the the moistest, fluffiest chocolate chip cookie you’ve ever had, and then make it orange and spicy. And they stay fresh for a really long time.
(Recipe thanks again to Eliza, who also brought us everyone’s favorite chocolate oatmeal cake.)
2 c flour
1 c sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 c shortening
1 c pumpkin
1 tsp vanilla
1 c chocolate chips (or as many as you want. I usually add more.)
– Mix everything together. (No complicated step-by-step instructions here, Liza!) If you have a mixer, I suggest using that with a dough hook. It’s easier than stirring by hand or using beaters.
– Bake it up at 350 for 10-15 minutes, give or take.
– For a double batch you can use 1 small can of pumpkin; for a triple batch, use 1 large can of pumpkin.