December 13, 2010
.puffy pumpkin pillows of deliciousness.
I have really come to appreciate pumpkin this season. I have never really cooked with it much before, and really rarely even ate it unless it was a Thanksgiving pumpkin pie or possibly a pumpkin empanada. This fall though I have branched out and tried new things. When I saw a recipe for pumpkin chocolate chip cookies I pretty much knew I had to try them too.
So, while looking at the recipe I, of course, decided to change a few things. It called for 2 sticks of butter which is just way too much for me so I cut that down to 1 stick, and then upped the pumpkin from 1 cup to the whole can. I'm an all in sort of girl. Don't play poker with me. Even for matchsticks. Just ask my father-in-law.
1 stick of butter
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
1 (15 oz) can pumpkin puree
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups chocolate chips, semi-sweet
Preheat oven to 350 degrees.
Cream the butter. Add both sugars and mix together. Since I omitted the second stick of butter this never really got to a creamed state but it was thoroughly combined. Add the eggs and beat. Add the vanilla extract and the pumpkin, beat until everything is combined.
In a separate bowl mix the flour, baking soda, salt, cinnamon and nutmeg. Add to the wet mixture in thirds until everything is combined. Fold in the chocolate chips.
Bake for 15-20 minutes, until the edges of the cookies are browned.
They taste the same, and oh! That taste. This is definitely not Grandma's classic chocolate chip cookie. The pumpkin gives it an extra oomph. I highly recommend these cookies.