It all started on Labor Day. Something inside automatically clicked and, after a gorgeous day at the beach, all I had was an insatiable yearning for a warm and frothy pumpkin spice latte, despite the 80 degree outdoor temperature.
A week ago, while out to breakfast at local Sunday hot spot, M.L. Shaw's, I couldn't resist the short stack special of pumpkin pancakes. This indulgence was followed up a few days later with a pumpkin pecan crumble muffin, as well as the acquisition of several coffee K Cups of the same flavor profile.
Alongside the pumpkin-crazy cravings, the season has found other subtle ways to creep into my daily life and replace habits of sweet summer with its crisp fall notions. I've traded the sundress for a sweater, added an extra quilt to my bed, and started to plan the location of the deep gold and maroon mums I've got my eye on down at the farm stand.
In homage to this enchanting time, I must honor some of my favorite flavors
These pumpkin chocolate chip cookies are moist and dense on the inside, with a soft, scone-like exterior. Similar to applesauce, the pumpkin puree acts as a partial replacement for some of the butter, and is responsible for the somewhat cakey texture. The dough has a great shelf life, and will last in the freezer for several weeks if wrapped in a tight log with plastic wrap or in a freezer bag.
Pumpkin Chocolate Chip Cookies
Preheat oven to 350 degrees.
In a mixing bowl cream together:
- 1/2 cup softened butter (8 Tbs. / 1 stick)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree or pumpkin pie mix
- Add and continue to mix together:
- 1 egg
- 1 tsp. vanilla extract
Meanwhile, sift together:
- 2 1/4 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
Blend dry ingredients into creamed mix. Add:
- 1 12 oz. package of semi sweet chocolate chips
- 1/2 cup nuts or oats (optional)
Continue to mix until all ingredients are fully incorporated into the batter.
Place spoonfuls of batter onto an ungreased cookie sheet, about 2 inches apart. Bake at 350 degrees for 12 -15 minutes, or until edges appear to be just golden brown. Remove from oven, and place on a rack to cool.