I bake literally dozens of these during the fall season. (These are pre-oven, but they look pretty much the same when they come out!) My last double batch went to teachers, the ladies I visit teach, David, the kids and me! I've had a couple requests for the recipe, so figured I'd post it here since it needed to wind up here anyway. My sister-in-law loves them, and I have promised her a batch at Thanksgiving!
Yummy! So glad for fall and the food that comes with it!
Pumpkin Chocolate Chip Cookies, from Everyday Food Magazine
2 cups all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 t pumpkin pie spice
1/4 t salt
1/2 c (1 stick)butter, softened
1 cup sugar
1 large egg
1 can (15 oz) pure pumpkin puree
1 cup (or more if you're me) semi-sweet chocolate chips
Preheat oven to 375. In a medium bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice, and salt; set aside.
Beat together butter and sugar until light and flufy. Add egg; beat until smooth. With mixer on low speed, alterately add flour m ixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix). Stir in chocolate chips. (The mini chocolate chips are good too!)
Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes. Immediately transfer to wire racks and cool completely.
**I can rarely find pumpkin pie spice, so I make my own. For 1 teaspoon, you mix 1/2 t cinnamon, 1/4 t ginger, 1/8 t allspice, 1/8 t nutmeg. If you're just making 1 batch of these cookies, you would need to half these measurements since the above makes 1 t of pumpkin pie spice and the recipe calls for 1/2 t, but I always double this recipe, so I use the amounts as written for 1 t of pumpkin pie spice.
