Jerusha's Pumpkin Cookies
Originally published November 2015
My mind drifted to our old apartment, the one back in Brooklyn, while driving Virginia to school today. Sometimes I feel like a stranger peeking into someone else's life when I visit these old memories. I recognize the girl in them, but can't quite connect to her anymore. Funny, how life can feel so short, and so long at the same time.
In a recent Esquire interview, Patti Smith said she's on Life Four. I often feel that way, too. I remember telling a friend that my life doesn't feel like chapters, all part of the same story of Me. My childhood, my years with Mikey, my life as a newly minted widow, and my life now—they all feel like separate stories.
Today I’m sharing is a recipe for the best pumpkin cookies I've ever tasted. I didn't really expect to be so wowed by them. Not because I didn't trust the high praise Virginia gave when she first tasted them. It's just...they're pumpkin cookies. How exciting can a pumpkin cookie really be?
Her violin teacher baked a batch, and brought them in for her students at Woodstock Day School right around this time last year. I forgot what I was testing a few weeks ago, but it left me with a half can of pumpkin puree sitting in the fridge. I remembered how much Virginia loved those cookies, and luckily still had the recipe Jerusha sent in my email (sometimes clutter comes in handy!).
Later that evening, Virginia put on her apron, and mostly made the cookies on her own. So, there's that too—the best pumpkin cookies ever, and so easy a seven year old can make them.
The ingredients sound pretty basic, but don't be fooled. These soft, chewy cookies burst with all those flavors you expect from a fall cookie. Perhaps it's the magic of tasting my first treat baked by my little girl. Maybe Jerusha's email had a helping of good vibes as a secret attachment. Or maybe, and this is more likely the case, the secret is— love.
Here's to my Life Four.
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