Pumpkin Chocolate Chip Cookies
Blogland abounds with holiday cookie recipes and for those that participate you’ve probably been wrist deep in butter and sugar for at least a week now but I’m a slacker. A lack of planning means I didn’t purchase cookie making supplies last week and I’m not going shopping again until next week.
In the meantime I received an email for Pumpkin Cookies which may be more of a Thanksgiving treat but I still had pureed pumpkin and a strong urge for cookies so I decided to give it a go. The original recipe calls for white chocolate chips but I didn’t have any so I used semi-sweet and they still taste great.
Pumpkin Harvest Cookies (an old Mrs. Fields recipe)
- 2 1/4 c Flour
- 1 t pumpkin pie spice (or combo of mostly cinnamon, tiny bit nutmeg, tiny bit cloves)
- 1/2 teaspoon baking soda
- 2 sticks butter, softened, 1 cup
- 1 1/2 cup brown sugar, packed
- 1 cup pumpkin, canned
- 2 eggs
- 1 tablespoon vanilla
- 8 oz white chocolate, chopped (I used semi-sweet)
- 1 c pecans or walnuts, toasted and chopped (I don’t like nuts in my baked goods so we omitted these as well)
- Preheat oven to 350 degrees F.
- Stir together flour, spices and baking soda; Set aside
- Cream butter and sugar.
- Stir in eggs, pumpkin and vanilla.
- Add dry ingredients and stir until mixed.
- Stir in chocolate and nuts.
- Drop by spoonfuls on cookie sheets and bake for 12-15 minutes.
The dough came out wetter than traditional cookie dough so be warned these will spread when they bake. Don’t worry though they still come out nice and cakie 🙂 There is a hint of pumpkin flavor but it is by no meals overwhelming perhaps owing to the large amount of vanilla in the cookies.