The ‘Season for Everything Pumpkin’ should include a great pumpkin cookie. 🙂
At the Kerrian household, the time between Halloween and New Year’s Day is when we add pumpkin to lots of dishes. Some turn out to be scrumptious, some we never talk about again, but we had never found the right combo for a pumpkin cookie. Until now. By simply adding pumpkin to one of our favorite chocolate chip cookie recipes, and tweaking it a bit, this has become a tasty regular snack treat for Autumn.
We (me, any neighbors we could snag, and the mail gal) taste-tested this one until we were satisfied. We might have taken longer than we needed to. Taste-testing is a challenge we take seriously, no matter how many cookies must be eaten.
- 1 cup spreadable butter or margarine (Land O Lakes butter with canola oil works well for this)
- 1.5 cups firmly packed Domino’s light brown sugar
- 1/4 cup cane sugar
- 2 jumbo eggs
- 1.5 cups pureed (or canned) pumpkin
- 1 teaspoon pure extract vanilla
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups all purpose, unbleached King Arthur flour
- 1 cup semi-sweet Ghirardelli chocolate chips
- Pre-heat oven to 375
- In large bowl, beat together butter and sugar until creamy.
- Add eggs, pumpkin, vanilla, sea salt, baking soda, cinnamon, and nutmeg, stirring until thoroughly blended.
- Add flour 1 cup at a time and beat until well-mixed.
- Mix chocolate chips evenly throughout the dough.
- Drop 1/4 cup dough for each cookie onto aluminum cookie sheets, about six per sheet.
- Bake for 15-16 minutes until light golden brown.
- Yield: 20-24 three inch cookies
Eat warm, five minutes out of the oven or let cool completely and serve with ice cream. Sheila had a bowl of ice cream with a cookie and I made an ice cream sandwich with two cookies. Both of us had pecan praline ice cream with the cookies.