Go-To Recipe: Pumpkin Chocolate Chip Cookies

I have to come clean: We’re officially three days into fall, and I have yet to have a pumpkin-flavored anything. No Pumpkin Spice Latte, no fresh-from-the-oven pumpkin bread, no pumpkin ravioli, nothing. (OK, I did have a Pumpkin Spice cookie when they were sent to the office last week, but that was technically summer, so it doesn’t count, right?)

In any case, a pumpkin recipe is way past due, and I know the perfect treat to cure my craving: Pumpkin Chocolate Chip Cookies. I haven’t made these in a couple of years, but my friend Sara used to whip these up any time we had a fall/winter get together, and people went crazy for them. They’re the definition of sweet and spice, and paired with an ice-cold glass of milk or even a warm latte, you couldn’t ask for a better fall sweet treat.

Photo via Flickr

Photo via Flickr

Pumpkin Chocolate Chip Cookies (via my sweet friend Sara Klein)

1 cup unsalted butter

1 cup sugar

1 cup cooked, pureed pumpkin (fresh or canned)

1 egg

1 teaspoon pure vanilla extract

2 cups unbleached, all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1 cup walnuts, coarsely chopped

1 cup raisins (optional)

1. Preheat oven to 350 F.

2. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla, and mix well.

3. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins.

4. Drop by teaspoonful onto parchment-covered baking sheet, about 2 inches apart. Bake for 15 minutes, or until golden.

What’s your favorite pumpkin recipe for fall?


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