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Pumpkin everything: fall edition

Pumpkin chocolate chip cookies. (The RamPage/Ariel Arbiv)

Pumpkin chocolate chip cookies. (The RamPage/Ariel Arbiv)

Ariel Arbiv

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Many know that with fall and the month of October comes pumpkin recipes of all kinds: pumpkin soup, pumpkin cookies, pumpkin pancakes, pumpkin oatmeal, pumpkin hummus, pumpkin pie, pumpkin brownies and more.

Pumpkins are associated with fall because the pumpkin season is during fall. Even though pumpkins are thought to have originated in ancient Mexico, they are a staple in an American’s pantry during the fall season.

The RamPage has tested out a pumpkin chocolate chip cookie recipe with great results! These delicious cookies are created with a twist. The creators of this recipe, Family Focus Blog, stated, “the traditional chocolate chip cookie gets a boost with the addition of pumpkin – making these Pumpkin Chocolate Chip cookies the perfect anytime treat!”

Recipe:

“OU” Kashrut symbol. (The RamPage/Ariel Arbiv)

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup pure pumpkin
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups semi-sweet chocolate chips

For those who keep kosher, no need to worry. This recipe is completely kosher! Just make sure the brand that purchased has a certified kashrut symbol.

In addition to this recipe being kosher, the pumpkin chocolate chip cookies can be made with dairy-free butter and dairy-free chocolate chips.

Combine flour, baking soda and salt. (The RamPage/Ariel Arbiv)

Add brown sugar to a different bowl. (The RamPage/Ariel Arbiv)

Add butter to brown sugar. (The RamPage/Ariel Arbiv)

Add white sugar to bowl. (The RamPage/Ariel Arbiv)

Combine mixture. (The RamPage/Ariel Arbiv)

Blend for 1-2 minutes. (The RamPage/Ariel Arbiv)

Add pumpkin, egg, and vanilla to the mixture. (The RamPage/Ariel Arbiv)

Combine mixture. (The RamPage/Ariel Arbiv)

Combine wet and dry mixtures. (The RamPage/Ariel Arbiv)

Fold in chocolate chips. (The RamPage/Ariel Arbiv)

Spoon onto tray. (The RamPage/Ariel Arbiv)

Bake for 10-12 minutes. (The RamPage/Ariel Arbiv)

Let cool. (The RamPage/Ariel Arbiv)

Enjoy! (The RamPage/Ariel Arbiv)

Sydney Glazman exclaimed, “these are to die for!” after trying the dessert. Jason Marcus agreed, remarking, “wow, these are amazing!”

This recipe was fairly easy to make. These cookies are a great twist on an American classic treat. The cookies are great when they are fresh and out of the oven, however, they are also delicious at room temperature. This recipe yielded 28 servings.

If you are not a fan of cookies, make sure you still try to incorporate pumpkin into your desserts this fall! Try making mini pumpkin oreo cheesecakes, and let us at the Weber RamPage know how it goes.

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