The saying goes, “if it ain’t broke, don’t fix it.” But since it’s fall, I’ve decided to take a perfectly good chocolate chip cookie and dress it up with a little pumpkin and spice. The result? A festive fall soft cookie. And let’s face it, can one ever screw up something with a stick of butter and a cup of sugar?
To make this little number you’ll need 1 stick of butter softened, 1/2 cup sugar, 1/2 cup brown sugar, 1 egg, 3/4 cup pumpkin puree, 2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup semisweet chocolate chips, 1/2 cup walnuts, 1/2 teaspoon cinnamon, 1/2 teaspoon fresh grated ginger, 1/4 teaspoon cloves and a pinch of nutmeg. Also set your oven to 350 F before you begin.
First cream together the butter, sugars, egg and pumpkin until smooth.
Next add the rest of the ingredients and stir until everything is well moistened.
Drop large spoonfuls (about 2-3 tbs) of the dough onto an ungreased cookie sheet. (I always line my cookie sheets with parchment paper because it makes cleaning the cookie sheet easier)
Pop the cookies in the oven for 13-15 minutes or until golden brown on top and cooked through.
After enjoying the fall aromas fill your kitchen while the cookies bake, pull’em out, grab a glass of warm milk and indulge.
Makes about 20-25 cookies
- 1 Stick of Butter
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 Egg
- 3/4 Cup Pumpkin Puree
- 2 Cup Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Chocolate Chips
- 1/2 Cup Walnuts
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Cloves
- Pinch of Nutmeg
- Set oven to 350 F.
- Cream together the butter, sugars, egg and pumpkin puree.
- Mix in the flour, soda, salt, spices, chocolate chips and walnuts.
- Place large spoonfuls of dough on an ungreased cookie sheet.
- Bake cookies for 13-15 minutes or until golden brown and cooked through.