Sleepycat posted some incredibly tasty looking desert recipes yesterday. Looking at the fall picture and the pumpkin and ginger inspired me to put up one of my own favorites. I took these to Thanksgiving last year along with pumpkin cheesecake and sour cherry pies (with home grown cherries). The cookies where such a hit, the pies didn’t even get touched! Feel free to leave the walnuts out or substitute them with pecans:).
Pumpkin Chocolate Chip Cookies
1/2 c Soft butter
1 1/2 c sugar
1 egg
1 c pumpkin
1tsp vanilla
2 1/2 c flour
1 tsp B soda
1 tsp B powder
1 tsp nutmeg
1 tsp cinnamon
2 tsp almond extract
1 c chocolate chips
1 c walnuts
Pre heat oven to 350. Cream butter, sugar, and egg. Mix in pumpkin, Vanilla, and almond extract. Add flour b. powder, b. soda, nutmeg, cinnamon and mix well. Fold/mix in chocolate chips and walnuts. (the dough is pretty stiff at this point). Spoon on to baking tray and bake 15 minutes.
These cookies are soft and tasty and keep really well. If you can keep any:)
Yes…Pecans are way better than walnuts!
I’ll have to give these a try. Thankies!
Made these last night…very tasty indeed!
[...] Next was Dutchess’ Pumpkin Chocolate Chip Cookies! [...]
[...] Click here for my Pumpkin Cobbler ~ and here for Dutchess’ Pumpkin Chocolate Chip Cookies. [...]