If you are a strict seasonal eater, then pumpkin-based foods have probably moved on for you. Not for me. That’s because canned pumpkin is my obsession.
Actually, I believe every person who grocery shops has a secret obsession with some grocery item. This is the item that you have an obscenely difficult time passing up. Do I have enough of this at home? Well, I definitely don’t want to run out! Maybe just a bit more…won’t hurt to have a backup…that kind of thing. And so you accumulate a stockpile. And if you don’t think you have one of these secret obsessions, that’s ok. You are just in denial. No worries. So my item is canned pumpkin (and chocolate chips of course…making this recipe perfect). Not to out anyone, but my mom’s item is mustard. I think she worries that a picnic may suddenly break out and she wants to be fully prepared. Totally understandable. Anyone else willing to fess up?
Pumpkin Chocolate Chip Cookies
2 sticks unsalted butter
1 cup sugar
1 teaspoon vanilla
1 can pumpkin
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup (plus a few) chocolate chips
Preheat oven to 350 degrees with oven rack in middle position.
In bowl of mixer, cream butter and sugar for several minutes until fluffy. Add egg and combine well. Add vanilla and pumpkin; mix until well combined.
Add flour, baking soda, baking powder, cinnamon, and salt; mix (starting at a low speed to avoid a flour cloud) until well combined. Add chocolate chips and mix.
Drop cookies in Tablespoonfuls onto cookie sheets covered in silpats or parchment paper. Bake at 350 degrees for 16-18 minutes.
Source: adapted from one of my favorite blogs, but I’m still trying to remember which one!