Despite having spent a year living in a country that wavered somewhere between misty and rainy on any given day, I still battle with gloominess on rainy days.

I’m not sure why.  Honestly, on a Saturday afternoon where I am home with a few chores and some grading to do, when I can open the window and let the cool, leafy air drift through the house, when I can snuggle under as many blankets as I want and avoid the wetness outside to my heart’s content, I have no business being depressed by the weather.

I love my silpat baking mats. If you want a joyously stress free baking experience, get silpats.

I love my silpat baking mats. If you want a joyously stress free baking experience, get silpats.


Maybe it’s the steady, unrelenting pressure that overcast skies put on my head. Maybe it’s just the prolonged lack of sunshine.  All I know is that on a rainy day, I need something a little extra to pick up my mood.

Today, the scent of that little something extra is wafting in from the kitchen, mingling with the autumn rain air and making the world seem right again.

Today, I made pumpkin chocolate chip 1

Let me tell you about these cookies.  Imagine that a loaf of pumpkin bread and a chocolate chip cookie were somehow magically combined into a single, glorious dessert.  That’s what these cookies are.  They have the pumpkiny flavor and spongy puff of pumpkin bread, but the chocolate chips and slightly moist chew of chocolate chip cookies.

I don’t think they could get any better if they tried.

What I love about these cookies, as well, is just how easy they are.  After last week’s macarons, I am a bit exhausted by complex baking projects, and on a dark, rainy day, I need something that offers a stress-free, gratifying baking experience.  These cookies are it.

So here’s how to make them:

Yield: 3 – 4 dozen

Preheat oven to 375 F

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil (or 1/2 c. oil and 1/2 c. applesauce!)
  • 2 tablespoons milk
  • 1 (15 oz) can pumpkin puree
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 2 cups semisweet chocolate chips
  1. In a large bowl or stand mixer, combine sugar, pumpkin, vegetable oil, eggs, milk, and vanilla together until smooth.
  2. In a separate bowl, whisk together, flour, baking soda, spices, and salt.
  3. Slowly add dry ingredients to wet ingredients and mix until combined.
  4. Add chocolate chips.
  5. Drop spoonfuls of about 2 tablespoons (I use one of those cookie scoopers) onto parchment or silpat lined baking sheets.
  6. Bake for about 10 minutes.
  7. Eat until the guilt sets in.

These cookies were delightfully easy to make and cheered up the entire house with their warm pumpkin-spice-chocolate smell.

Maybe rainy days aren’t so bad, after 4

So what do you do on a rainy day to take away the blues?