1 c. butter, at room temperature
1 c. sugar
1 c. pumpkin puree
1 egg, slightly beaten
1 tsp pure vanilla extract
2 c. unbleached all-purpose white flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt
1 c. semi-sweet chocolate chips
These cookies are divine! The pumpkin adds some much-needed vitamins and nutrients, as well as keeping these babies nice and moist.
Anywho...the cookies are wonderful, plain and simple. The original recipe calls for 1 cup of toasted peanuts and 1 cup of raisins, as well as reducing the chocolate chips to 1/2 cup. Oh, the horror!!! If you're going to use chocolate, for goodness sake, USE IT!!! I like the original version (with more chocolate, of course), but my hubby and daughter have a "thing" about nuts in their baked goods.
My sister has it too. Weirdos.
But hey, if your family will eat them with raisins and peanuts, GO FOR IT!!! Increase the nutritional value!! And then bring some for me, because I like them that way too.
Now let's get on with it, shall we?
Prepare thy oven! Get that baby heated to 375!
Now we'll start as all good cookie recipes start...with creaming the butter and sugar. When that looks nice and smooth, add the pumpkin, egg, vanilla and mix well. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, allspice, and salt. You can sift it if you have a sifter...I just use a fork. I'm simple like that.
Now gradually mix the dry ingredients into the wet ingredients. Stir to form a soft batter and then add the chocolate chips ( I HIGHLY recommend the Ghiradelli chips!!). Now, take a moment to thank God for chocolate. And for Matthew McConnaughey. And hey, don't feel guilty if you just have to stick your finger in the batter for a taste. We all do it...it's ok!
Drop by rounded teaspoonfuls onto an ungreased cookie sheet, making sure to leave some room for the cookies to spread. Bake for 12-15 minutes. I find that these cookies take some practice to get right as far as the cooking time. Don't be afraid to leave them in until you see a little browning around the edges. Now hurry and get your glass of milk, because you're going to want it with these tasty little treats!
And here's a tip...I usually put a few back just for me in a special hiding place, because the cookie monsters have a way of eating them in 10 minutes flat. They don't last long!
Coming Soon... A Chicken Soup Like No Other, To Warm Your Hungry Belly!
1 c. sugar
1 c. pumpkin puree
1 egg, slightly beaten
1 tsp pure vanilla extract
2 c. unbleached all-purpose white flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt
1 c. semi-sweet chocolate chips
These cookies are divine! The pumpkin adds some much-needed vitamins and nutrients, as well as keeping these babies nice and moist.
Anywho...the cookies are wonderful, plain and simple. The original recipe calls for 1 cup of toasted peanuts and 1 cup of raisins, as well as reducing the chocolate chips to 1/2 cup. Oh, the horror!!! If you're going to use chocolate, for goodness sake, USE IT!!! I like the original version (with more chocolate, of course), but my hubby and daughter have a "thing" about nuts in their baked goods.
My sister has it too. Weirdos.
But hey, if your family will eat them with raisins and peanuts, GO FOR IT!!! Increase the nutritional value!! And then bring some for me, because I like them that way too.
Now let's get on with it, shall we?
Prepare thy oven! Get that baby heated to 375!
Now we'll start as all good cookie recipes start...with creaming the butter and sugar. When that looks nice and smooth, add the pumpkin, egg, vanilla and mix well. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, allspice, and salt. You can sift it if you have a sifter...I just use a fork. I'm simple like that.
Now gradually mix the dry ingredients into the wet ingredients. Stir to form a soft batter and then add the chocolate chips ( I HIGHLY recommend the Ghiradelli chips!!). Now, take a moment to thank God for chocolate. And for Matthew McConnaughey. And hey, don't feel guilty if you just have to stick your finger in the batter for a taste. We all do it...it's ok!
Drop by rounded teaspoonfuls onto an ungreased cookie sheet, making sure to leave some room for the cookies to spread. Bake for 12-15 minutes. I find that these cookies take some practice to get right as far as the cooking time. Don't be afraid to leave them in until you see a little browning around the edges. Now hurry and get your glass of milk, because you're going to want it with these tasty little treats!
And here's a tip...I usually put a few back just for me in a special hiding place, because the cookie monsters have a way of eating them in 10 minutes flat. They don't last long!
Coming Soon... A Chicken Soup Like No Other, To Warm Your Hungry Belly!
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