The timer beeped. I could see through the oven window that the pie was perfect, the gingersnap crust a deep, golden amber, and the pumpkin filling beautifully caramelized and slightly puffed in the center.
As I transferred the sheet pan from the oven to a waiting baking rack, I must have lost focus for a moment, because an instant later I was watching – in seemingly slow motion – the pie pan skittering off the baking sheet to imminent death below, the crust shattering on impact and the whole gingery, beautiful mess landing ingloriously in a slump on the kitchen floor.
So I made cookies. Double chocolate hot-cocoa cookies. With a big marshmallow melted on top for good measure.
They’re part brownie, part cookie, part hot cocoa (or even s’more), and definitely hard to resist.
I almost didn’t post these, since they were so last-minute and all, but decided you might enjoy some chewy, gooey, fudgy, crackly-topped, marshmallow-topped, chocolate goodness on a Saturday afternoon. I’ll be over here making you another pumpkin pie… Happy weekend!!Print