No ghouls or ghosts here. No spiders, zombies, fangs, or fake blood. Not even a skimpy costume (oh, college). No tricks at all really. Just treats. Pillowy-soft, light, chocolatey, pumpkin spice-y treats this Halloween.
Yes, yes. It was only days ago that I swore off sweets until our sojourn to Hamilton Island. But – it’s Halloween, for goodness sake. And, like my “last hurrah” last week, a few alterations to the recipe – courtesy of the fabulous Joy the Baker – make these cookies hardly worth a guilt trip… even though I ate like 6 of them.
Since canned pumpkin isn’t readily available in Melbourne this time of year, I used fresh butternut pumpkin instead. Just peel and boil it for a few minutes, mix in the food processor and voila! Same effect as the canned stuff, and all-natural, too. While I was at it, I used wholemeal flour. I also reduced the amount of sugar from 1 cup to 3/4 cup, and instead doubled the cinnamon from 1 to 2 tsp for an extra kick.
The result? Super, super soft, highly addictive cookies. Almost like a chocolate-laced pumpkin pie, but lighter and cakier. Best news ever: since they’re not branded by traditional Halloween stuff, you can make them all. year. round.
They’re seriously good right out of the oven… hot, melty and spicy. Gently re-heat them in a warm oven later on for that just-baked taste.
Audio pairing: Michael Jackson, “Thriller”
Turn it up.