Easy gay oven pumpkin chocolate chip cookies
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Maybe it’s late-stage capitalism. With the greatest respect to her and Sandra, I have made very, very small updates to fit in the style of EGO.I do this all while trying to maintain the simplicity and deliciousness of this wonderful recipe. God, is this rumination what you hoped for when you initially reached out to me???
They are cake-y, or almost pudding-y, or muffin top-y — although I worked at Panera Bread in high school and their pumpkin muffin tops (RIP??It’s hard to eat just one.
Maybe it’s soothing to indulge in commodified, monocultural basic-ness. Feel free to mix and match these variations or come up with your own!
Conclusion:
So, preheat your ovens, and let the magic of fall baking begin!
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- 1 box about 15.25 oz spice cake mix
- 1 can 15 oz pumpkin puree
- 1 cup chocolate chips
Preheat your oven to 350°F (175°C).
Eric: Can you tell me some of the history of this recipe?
Maya: I got the recipe from my high school best friend’s mom, Sandra. The process is just as straightforward:
- Preheat your oven to 350°F.
- In a large bowl, mix the spice cake mix and pumpkin puree until well combined.
Plus, all the measurements easily remembered numbers with few fractions — and it uses a whole can of pumpkin and a whole bag of chocolate chips! It should not be considered a substitute for a professional nutritionist’s advice.
And who am I to argue with such a discerning palate?
It’s a family recipe — not her family recipe, but a friend’s. They’re little orange brown clusters. Allow to cool on the tray for 5 to 10 minutes then carefully transfer to a wire rack to cool completely.
(These gaffes happens more often than you might think!) They were actually not bad that way, in case you were wondering! Thanks to my friend Tessy’s incredibly simple yet delicious recipe, I’m all set to impress.
The Easiest Recipe You’ll Ever Make:
The beauty of this recipe lies in its simplicity.
(The mixture may begin to look split. You only need three ingredients: chocolate chips (mini ones work wonders), a box of spice cake mix, and a 15 oz can of pumpkin puree. When I worked in an office (also RIP???) I would always bring them in — at Vanity Fair”
Look at them! The nature of recipes that get passed down is you never really know where they originated — even if it was on the back of a box, bag or can.
These aren’t gracing the cover of Bon Appétit anytime soon. So they’re kind of beautiful to me. Eric King, a much better cook than me, notes certain key adjustments to the recipe.
This episode uses music from Epidemic Sound and “Be Right Back” by Heston Mimms from Imuno.
Pumpkin Chocolate Chip Cookies
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Everything remotely popular online is deemed “viral” nowadays — from a video racking up a measly million views to memes that ended up defining the first month of a whole presidential campaign.
“It can be made vegan easily, either by omitting butter by accident or subbing for a vegan alt, and it tastes the same.”
Maya is the co-founder of the editorial consultancy 18 Olives, a writer (here’s her Substack) and one of the very first subscribers to this here newsletter, so I’m BUZZING that she has agreed to share the recipe here and answer some of my questions about it.
That’s so special. I love how much joy they seem to bring the people who make them.