Most of the snow has melted, leaving behind only strips of ice on the pavement. It’s amazing how quickly the snow has disappeared. But then again, the past few days have been a relative heat wave, featuring sunny skies and temperatures of 30 F. Compared to -16 F, the weather is definitely warm.
With the first full week of the semester only hours away, and after a rather productive Sunday afternoon, I felt the urge to cook and bake. I have a curry slowly simmering in the crockpot, and two tupperwares full of fudgy cookies. The cookies have made it to the blog, and, if all goes well, mouth-watering curry (ka’ree) pictures will hopefully also find their way here.
I was going through some of my older blog posts, when I stumbled upon my pumpkin nutella cookies. They sounded absolutely fabulous. Perfect for a chocolate craving, and a Sunday evening that involved watching the latest Downton Abbey episode. Sadly, I had no nutella on hand. I’ve resisted bringing it anywhere near the apartment, knowing very well that I would very quickly eat the contents of the largest nutella container, with fruits, with bread…or with a spoon. But chocolate chips I did have. And the pumpkin chocolate cookie was created. These cookies are fudgy, chocolatey, slightly gooey, and decadent for all chocolate lovers out there.
1 can pumpkin
1 cup semi-sweet chocolate chips, melted
1 1/2 cups flour
1 cup cocoa powder
1 teaspoon baking powder
1 tablespoon vanilla
1 stick butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon salt
Preheat the oven to 350 F degrees
In a large mixing bowl, cream the butter with brown and granulated sugars. Add the eggs, one at a time, stirring after each addition. Add the vanilla. Mix. Add the can of pumpkin puree and melted chocolate. Stir to incorporate all ingredients.
In a smaller mixing bowl, combine the cocoa powder, flour, salt, and baking powder.
Add the dry ingredients to the wet ingredients. Mix until all ingredients are well combined. Add chocolate chips, and nuts if desired.
Using a tablespoon, scoop cookie batter onto lined baking sheets. Bake the cookies for 10 – 12 minutes.