Last weekend I was going through all the things I had leftover from the Farmer’s Market and decided to do my best to use ’em all up. Among all the goodies I found a leftover Ghost Chile (Naga Jolokia) just sitting in my fridge, begging to be let loose on some poor sap’s tongue. Unlike it’s poor brother, who was eaten by a co-worker after signing a release saying he wouldn’t sue me for the horrible pain, this guy was destined for greatness.
I had been craving some sort of cookie and thought I’d give a try in creating a pumpkin cookie that was chewy, rather than cakey. Not an easy feat, but I figured if anyone could do it, I could. So, the good news first: The cookie tastes wonderful and is perfectly chewy. The bad news: I could probably ignite lumber with my tongue after eating these. So, please feel free to recreate this cookie without the pepper or using less (or a less hot one). I won’t mind at all.
Oh yeah, isn’t the red goo cool? It’s actually a reduced plum and raspberry jam mixture that I figured would go good with this. Unfortunately it was very sticky and while it tasted alright, wasn’t anything special, so I’m leaving it out of the recipe here. Ready to go?
- 8 oz Butter
- 12 oz All Purpose Flour (ran out of bread flour, but this worked amazingly well)
- 2 oz White Sugar
- 7 oz Brown Sugar
- 1 oz Pomegranate Molasses
- 1/2 oz Milk
- 8 oz Pumpkin
- 12 oz Dark Chocolate Chips
- 1 1/2 tsp Vanilla Extract
- 1 tsp Almond Extract (divided)
- 1/2 tsp Coriander
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger (powdered)
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 Ghost Chile or other Hot Pepper (optional)
- Finely mince pepper (wear gloves) and add to a pot with the pumpkin and 1/2 tsp of the Almond Extract.
- Reduce the pumpkin mixture down until it reaches 3 oz. This is a little over half and you’ll want to keep an eye on it so it doesn’t burn. When it is done, remove from heat and cool.
- When cool, whisk with the milk, vanilla and almond extract.
- Sift the Salt, Baking Powder, Spices and Flour together. Set aside.
- Melt the butter and cool it.
- Add sugars and molasses to the butter and cream for 2 minutes on medium.
- Switch to low, add Pumpkin mixture. Mix another 30 seconds, until well blended.
- Add in flour mixture in 3 parts and mix until well blended.
- Stir in chips (try not to eat too many).
- Chill the dough for at least one hour.
- Place oven rack in the middle of your oven and preheat to 375°F.
- Weigh out 1 1/2 oz clumps of dough and roll into balls. Bake only 6 to a sheet.
- Bake cookies for 15 minutes, then let rest for 5 minutes before moving to a cooling rack.
- Eat. Alternately, top with a reduced jam, then eat.
That’s it! If yours turned out like mine they will be chewy and tasting very much of pumpkin. Also they will be horribly spicy, though not in a bad way. As I said above, feel free to make these sans-pepper for a great pumpkin cookie! As someone who loves pumpkin cookies, I’m always looking for ideas, so feel free to share your favorite here!!