I’ve had this recipe pinned for a while, so decided this was the perfect time to trot it out. I thought I had all the ingredients, but in-progress I realized I was out of vanilla. *sigh*
The recipe was super easy to make. Instead of pressing them flat with the tine marks, I wrapped mine around a few chocolate chips. Since mine were little bundles instead of flat cookies, I was left more to my own judgement to see when they were done. I don’t bake much, so this was a scary prospect. After 11mins they didn’t seem quite done yet, but I knew they were getting close, so I turned off the oven & left them in a few more minutes. When I came back & saw they were getting a bit of a crust to them I took them out. That worked really well.
The cookies turned out okay flavor-wise. I plan to try them again with the vanilla though; I think that would have helped. They weren’t bad, but they could have used the flavor bump. I had some canned pumpkin, & considered adding it to the mix but I made a pumpkin dip with it instead. (I had some wheat thins that needed a friend.)
EDIT: The cookies have gotten better with time. They tasted a bit better this morning, but they taste much better tonight. I wish I had more of them 😀
I also could have used more chocolate chips. I put maybe five or six inside of each cookie. It seemed like a lot at the time, but after the cookies baked up there wasn’t enough chocolate to make much of a difference.
I had maybe a half cup of leftover pumpkin puree, so I decided to throw together a quick, easy “pumpkin butter”.
I tossed the pumpkin in the blender with maybe a tablespoon of butter-ish (mine was country crock spread), a tablespoon of honey, & a lot of cinnamon & some ginger. That was it. It turned out really well.
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