I was anticipating a busy Saturday, as this day is Diwali/Deepavali, festival of lights, and I was making dishes the whole week in the evenings. However on Friday afternoon after I came home after picking my daughter from her school, I felt very sick, and ended up lying in bed all afternoon. I was feeling feverish with headache, backache you name it I have everything. Also on Friday morning I had planned to make one last dish for the Diwali, so I had fried chana dal and soaked it in water thinking that I can finish it in the day time, as hubby was getting irritated due to my evening cooking sessions. I learned a lesson that you can plan, but getting things done is not always in your hand. Finally after double dose of medication I was able lift the head and finish the dish late night.
Then yesterday daylight saving time ended, and blessed me with an extra hour of sleep, however in the evening when my hubby comes back from work it is going to be dark. That part I don’t like it. Still you can’t get everything. How was your weekend, hope you guys had fun.
After making pumpkin bread, I had some pumpkin puree left, and decided to make use of it. When I was looking for recipe idea on internet, I found this recipe; however debated a lot over making a pumpkin pie, I asked dear hubby will you even do a taste test. He gave me a facial expression that means you can make it; I may or may not taste it. I am not sure about my little ones they are like the weather, sometimes they like it, some time they don’t. So I skipped the idea of making pumpkin pie for the time being.
My kids are ultimate lovers of chocolate chip cookies. I thus incorporated small chocolate chips into cookie, and as a spice lover, I felt that spice mentioned in the original recipe is not enough, so added all the spices available in my pantry. I go crazy in using and buying spices, it is a weakness for me.
The Cookies came out really soft with cake like texture, and flavored with the taste of spices and chocolate chips it is wonderful. My kids loved it; they skipped their lunch to eat these cookies. Pumpkin puree did an awesome job of making them into soft cake like cookies. I was amazed to see that there is no overpowering pumpkin taste and it was subtle in the background. I also skipped the glaze and added both brown and granulated sugar in making the cookies instead of granulated sugar in original recipe.
Try it you will like it, they are really tasty and yummy.
Here comes the recipe.
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼teaspoon all spice
- ⅛th teaspoon ground cloves
- ½ teaspoon salt
- ½ cups granulated sugar
- ½cup brown sugar
- ¼ cup butter (1/2 stick), softened
- ½ cup LIBBY'S® 100% Pure Pumpkin
- ½ of one large egg
- ½ teaspoon vanilla extract
- ⅓ cup heaped chocolate chips
- Preheat oven to 350° F. Line the baking sheet with parchment paper.
- In a bowl combine flour, baking soda, baking powder, cinnamon, all spice, ginger, cloves, nutmeg and salt. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually mix in flour mixture.
- Finally fold in the chocolate chips and refrigerate for 30 minutes. When you are ready for baking drop rounded tablespoon of cookie dough onto prepared baking sheets. Slightly press to flatten little bit.
- Bake cookies for about 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Copyright ©2013 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved
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