Pumpkin Oatmeal Chocolate Chip Cookies for my little sister, that is!
I’m currently visiting my favorite person in the world. She’s a sophomore (and DI soccer player!) at Colgate University in the charming town of Hamilton in central NY. It’s my first time here, and I’m loving it.
Of course I couldn’t come empty-handed–I’m her big (wonderful vegan baker) sister, after all! I had to make something seasonal, and having my own fond memories of my mom sending me pumpkin chocolate chip cookies in October of my freshman year at Pomona, I decided that was the route to take. Good decision, I think.
I used this recipe from the PPK, subbing 1 cup of chocolate chips for the walnuts and raisins because, um, which would you prefer? I added the optional flax seed as well because, in my book, chewier cookies always take the cake. (Uh oh, mixed metaphor!)
Unfortunately, I wasn’t able to try them (still doing elimination diet stuff, so no sugar or gluten for me at the present!), but my friends and Olivia all seemed to love them! From making and at least smelling them, however, I got the sense that they weren’t quite pumpkin-y enough. Liv said the molasses kind of overpowered the pumpkin (I think maple syrup would be a better option), and my mom thought they could use a bit more spice. Still, they’ve all been wolfing them down nonetheless, so I’m marking them as a win, even if I would probably try a different recipe next time!
So far, the weather’s been surprisingly mild (for NY in October…). We’ve been enjoying the brisk and sunny autumn days to the fullest, an enjoyment that necessarily includes playing in the leaves:
Please notice the heart formed by the leaves around Livers. She’s so talented.
The novelty of foliage to an AZ girl who goes to school in SoCal.
Can I switch schools, please? Freezing 98 percent of the time must be worth a month or so of this kind of magical.
Don’t quote me on that. ;)