This time of year, I feel like I’m chained to my oven because all I want to do is bake autumnal sweets and stir great big pots of simmering soup all day. Can you blame me? Pumpkin may be considered basic these days, but whats wrong with basic? You know what else is basic? Worn jeans, bright sunlight and warm bread. Oh, and baking soda. (JK, just a lil’ junior high science joke for you!)
Those things are awesome! So is pumpkin. So are these cookies.
Ingredients
• 1/2 C butter, melted
• 3/4 C brown sugar
• 1/4 C white sugar
• 1 egg
• 1/3 C canned pumpkin
• 1 t vanilla extract
• 1/4 t salt
• 1 t cinnamon
• 1/8 t nutmeg
• 1/8 t cloves
• 1/4 t ginger
• 3/4 t baking soda
• 1.5 C flour
• 1 C chocolate chips
• 2/3 C chopped walnuts
Instructions
1. Mix melted butter with the brown sugar, white sugar and egg in a large bowl.
2. Stir in pumpkin and vanilla extract and mix together well.
3. Stir in salt, cinnamon, nutmeg, cloves, ginger and baking soda.
4. Pour in the flour in half cup increments, and stir to combine until all flour is added.
5. Stir in chocolate chips and walnuts.
6. Cover the dough and refrigerate for at least one hour.
7. Preheat oven to 350 degrees F.
8. Line a cookie sheet and place 1” dough balls about 2” apart.
9. Cook for 9-12 minutes until edges are golden brown.
10. Remove cookies from the oven and allow them to cool on the cookie sheet for a few minutes (they’ll firm up a bit) before moving them to a wire rack to cool.
What are you baking this fall?
Any great cookie recipes to share?
