Last year, Stacie passed along this recipe for Pumpkin Chocolate Chip Cookies that she had found in the Boston Globe. I love most things with pumpkin, so this recipe immediately had me intrigued. That night I made a batch, brought them to work the next day and shared with my office. One co-worker later shared with me that he thinks he may have indulged in half the batch and said they were the best cookies he had ever had (I wouldn't go that far, but they are pretty darn good). Last night I made my first batch of the holiday season and set aside a personal cookie bag for my friend so he doesn't have to share with anyone else.
Makes about 2 1/2 dozen.
2-1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1-1/2 cups sugar
1 cup canned pumpkin puree
1 egg, beaten
1 tsp. vanilla extract
1 package (6 ounces) semisweet chocolate chips or chunks
1. Set the oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.
4. Mix in the dry ingredients.
5. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks and nuts, if using.
6. Drop the batter by heaping tablespoons 1 inch apart on the baking sheets.
7. Bake the cookies for 13 to 15 minutes or until lightly browned. Rotate the sheets halfway through baking to ensure even baking. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.
*Steve was my taste-tester and decided that a scoop of vanilla bean ice cream on top of the cookie was the best way to enjoy this treat.