Thursday, March 5, 2009

Pumpkin Chocolate Chip Cookies

Story:
I love pumpkin chocolate chip cookies. They've been one of my favorites for years, but I had never made them until a couple of weeks ago. And I've made them three times since then. Knowing that I like them so much, my good friend Kate W. shared her recipe with me. I shared some with my neighbors last week, and now they want the recipe as well. Sure sign it's a "keeper." Here you go:

Ingredients:
1/2 C sugar
1/2 C brown sugar
1 C margarine
1 t vanilla
1 egg
1 C canned pumpkin
2 C flour
1 t baking soda
1/2 t salt
1/2 t ginger
1 1/2 t cinnamon
1 C chocolate chips

Directions:
In a large bowl, beat the sugar, brown sugar, and margarine until light and fluffy.
Add vanilla, egg, and pumpkin; blend well.
Lightly spoon flour into measuring cup, level, and stir in the flour, baking soda, salt, cinnamon, and ginger; mix well.
Stir in chocolate chips.
Drop desired amount onto an ungreased cookie sheet. Flatten the cookies a little with a spoon.
Bake at 350 for 14-17 minutes... until edges are lightly golden.
Cool on sheet for 1 minute, then remove.
Makes about 2 dozen cookies.
Notes:
  • The recipe says you can use butter or margarine. I've found that butter, in cookies, usually makes the cookies crispier and margarine makes 'em softer, so I use margarine.
  • I like to double the recipe so I can use the whole can of pumpkin. (I mean, what would I do with a half a can of pumpkin sitting in my fridge?) The only downside, is then you have to use a whole box of margarine... and that just seems kind of gross, y'know?
  • The recipe also suggests using peanut M&M's instead of chocolate chips... I'm a chocolate chip girl, so that's what I use. But have fun with it!