Pum PumsPosted: November 29, 2009
My friend Suzanne and I are obsessed (and I mean OBSESSED) with a batch of cookies only found within the bakery department of ralph’s grocery stores in San Diego. They are pumpkin chocolate chip cookies (or “pum pums” to us) and are EGG FREE and amazing. These huge cake-like desserts are unbelievably gooey and soft, and bring a tear of joy to my eye even now as I type this from 6,000 miles away. Apparently, these beauties have sparked a bit of controversy back in California. I love it! Slugworth? Cookiegate? You can’t get a more delicious case of intrigue.
Anyway, back to the recipe at hand. Many folks have attempted to recreate this magical cookie in their own homes. I turned to go eggless to find that, yes indeed, they wanted to try to make the infamous cookie. Someone even left a comment with a seemingly foolproof (and so easy!) recipe that involved spice cake mix (which you definitely can’t get overseas).
So my search continued. And all recipes UK looked like it had the answer. So I give you…. my attempt at the greatest cookie in the world. And, spoiler alert, they came out NOTHING like my beloved pum pums from Ralph’s. But they still taste good, and close to the real deal, so this shall be an experiment in progress.
Pumpkin Chocolate Chip Cookies
I used this recipe from all recipes UK with the following tweaks:
- Vegan margarine instead of butter
- Gluten-free flour instead of plain
- 1 bar of dark chocolate, chopped, instead of chocolate chips
- Agave nectar instead of sugar
- And I halved the entire recipe — I mean, who needs 48 cookies???? Even cut in half, this recipe made way too many.
Lesson learned: I need to track down spice cake mix AND/OR never use that much flour again… too floury.