Quick Bites

When your miniature pumpkins and corn cornucopia is centered on your autumnal table and a fire is lit to throw off a warm glow, add a cinnamon, nutmeg, and ginger scent to your house to greet all visiting family and friends. With a chewy, spicy, and not-too-sweet flavor, these pumpkin chocolate chip cookies almost seem more like a muffin and are guaranteed to vanish with the idiom of ‘you can’t eat just one.’ The chocolate chips melt in your mouth like M&Ms while the less subtle pumpkin flavor counters the sweetness. Serve with plain hot black tea to savor the pumpkin-chocolate blend.

~ Eve Quesnel

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Pumpkin Chocolate Chip Cookies

3/4 cup brown sugar
2 tablespoons honey
1 cup puréed pumpkin
1/2 cup canola oil
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Dash salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup chocolate chips
1 cup pitted prunes or raisins (optional)
1/2 cup chopped walnuts (optional)

Add dry ingredients to the wet ingredients and then stir in the chocolate chips and prunes or raisins and walnuts (or place chocolate chips on top of cookies). Space cookies well apart, bake at 350 degrees for 12 to 15 minutes or until cookies are golden brown. Cool on wire racks.

 

Author

  • Eve Quesnel

    Eve Quesnel has lived in Truckee for 35 years with her husband Bill, once-upon-a-time daughter Kim-now on her own-and many dogs through the years, currently a Border Collie-Aussi mix. Her favorite pastimes include walking in her neighborhood and nearby woods, hiking in the high Sierra, and reading and writing. Quesnel is now retired from teaching English at Sierra College in Truckee but continues to pursue several writing projects. She is intrigued by the natural world of which she explores and writes about for the column "Nature's Corner" in Moonshine Ink.

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