mas pumpkin por favor

I have this anxiety about food going bad.  I mean it happens all the time, like all the time, but I hate it!  Wasting perfectly good ingredients that would have made perfectly delicious pieces of meals... a damn shame.  I was/am determined to not let this can of pumpkin go bad.  I don't have the slightest clue of how long it will keep in my fridge with its little plastic-wrap-hat, but until I see green, I'm gonna call it good.  Therefore, behold!  Chocolate Chip Pumpkin Goldies!!!!!!

 The pumpkin can was opened and partially used, of course, for my first food-blog endeavor: pumpkin bread pudding.  The final contents of the can may, indeed, be used for more pumpkin bread pudding.  We shall see.

I love brown sugar's packing abilities.  The person whose recipe I adapted even considers it a "wet ingredient"... weird.  As you can see from my "wet ingredient" picture below... I do not at all agree with this notion.  Hmph.

Pumpkin in a pumpkin sooooo redundant.

Yes it says "more popcorn please" in the bottom of my mixing bowl.  Hey, don't judge.

 I made a few small adjustments here due to curiosity and lack of equipment (teehe)... In my dry ingredients I subbed hot cocoa mix for unsweetened cocoa powder and I added a tsp. of instant espresso... because sometimes curiosity cured the cat of her taste for something delicious.  But in this case not so much.

Oh don't worry, those beaters got what they had coming... yep, my tongue.

 I also used an 8"x8" pan because, well, I don't have an 11"x7" so there.  As you can see the pumpkin goldies turned out just fine.  Warning: these do not really taste like pumpkin!  I even added a little more pumpkin because it didn't seem like enough pumpkin flavor.  Next time I might try pumpkin pie spice instead of all the cinnamon, allspice, espresso (ok that was my bad) etc.  It's like these couldn't figure out what they really wanted to be.  I have nooooo clue what that could possibly feel like.

So here you are!

Chocolate Chip Pumpkin Goldies
Adapted from Small Home Big Start 

1 cup all-purpose flour
1 tsp baking powder
1 tsp hot cocoa powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup + 2 tbsp canned pumpkin
1 whole egg
2 egg whites
1 tbsp vegetable oil
1/2 cup chocolate chips

Preheat oven to 325°F.  Spray an 8"x8" pan with nonstick spray.  In large bowl, mix together wet ingredients.  In medium bowl, mix together dry ingredients.  Using a hand blender, combine dry ingredients in with wet ingredients until completely blended and smooth.  Add chocolate chips and mix with spatula.  Empty contents into the 8"x8" pan and bake in the oven for 20-25 minutes, until toothpick inserted in middle comes out clean.  Let cool, lick that bowl clean, and eat up!

And if anyone figures out how to make these taste like pumpkin, let me know!