Wednesday, October 12, 2011
Pumpkin & Chocolate Chip Cookies
Here it is 100 degrees in Southern California and I'm in the mood to bake all things pumpkin. What was I thinking???
Since I joined The Red Hat Society, the Red Hat Society Cookbook I bought a few years ago has become more of a staple cookbook for me. Today, I found a recipe for pumpkin & chocolate chip cookies and I just had to make them. And boy, am I glad I did! These cookies are fluffy and airy but full of fall flavor. I must be careful. The 30 pounds I've lost might find their way back if I eat too many of these!
This recipe is from Catie McIntyre Walker AKA Queen Cabernet Catie from Les Merlot Chapeaux out of Walla Walla, Washington.
1 cup shortening (I used butter)
1 cup sugar
1 cup canned solid-pack pumpkin (I used 1 cup roasted, pureed pumpkin from last year's pumpkin roasting)
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon or pumpkin pie spice (I used cinnamon)
1 tsp vanilla
1 cup chocolate chips
1/2 cup chopped pecans (optional)--I didn't use them since we have nut allergies here!
Preheat oven to 350. Beat shortening/butter and sugar at medium speed with an electric mixer till fluffy. Add egg and pumpkin, mixing well. Combine flour, baking soda, baking powder, salt and cinnamon and add to pumpkin mixture. Stir in vanilla, chocolate chips and pecans if using. Drop the dough by tablespoonfuls onto lightly greased baking sheets. Bake for 13 minutes. Let cool 2 minutes on baking sheets. Remove to cool completely. Makes about 4 dozen cookies.