November, you really snuck up on me. I love you for oh so many reasons, but none more than the gobble in my wobble this time of year.
Yes, I love Thanksgiving time, and the weeks leading up to it. The witches and warlocks are put away, and just the pretty little pumpkins and corn stalks decorate the houses and yards — oh, and my toes. Yep, I got a turkey and pumpkin pedicure (I have turned into one of those girls.) Don’t judge. It’s cute.
So this week, we are doing something simple. Just a slight twist on an old American favorite. Chocolate chip cookies are delicious, yes? Well, how about throwing in some cinnamon, toasted pecans, and, wait for it … pumpkin. Yes, this week’s treat is Pumpkin Chocolate Chip Cookies. I would have added the cinnamon and the pecans in the title, but my desserts always seem to come with a long name, and I know time is money. So I’m giving you the gift of time, because, sure as sunshine, I can’t give you money.
Chocolate and pumpkin are one tasty combo. I like the pairing of the chocolate chips instead of actually making the cookies themselves chocolate.
The star is pumpkin, but he shares his title so lovingly with cinnamon, nuts and chips.
He is a loving fruit, although many mistake him for a vegetable, due to his squashy family resemblance. He doesn’t mind, he knows who he is on the inside (seedy and squishy), and isn’t that all that really matters?
Cinnamon, we all know, pairs wonderfully with pumpkin, but cinnamon with chocolate is equally tasty and adds another level of flavor that sends you into holiday mode in seconds flat. I added the pecans — toasted, mind you — for texture, and mainly because I love pecans and pumpkin combined. Who doesn’t, really?
This treat is a great one for the office parties, family gatherings or just the cozy nights by the fire that are sure to come up this month. Throw them out on a cute pumpkin, turkey or pilgrim (oh, you can find them) platter and you have a simple Thanksgiving treat that is sure to be “gobbled” up. Ha freaking ha!
These would also be nice treats to pack up and send to someone you love. Nothing makes a person’s day more than a box of cookies in the mail. Bills bad, cookies good.
OK, now follow the recipe, put some love into it, and invite me over when it’s done.
Pumpkin Chocolate Chip Cookies
2-1/2 cups flour
1/4 tsp. salt 1 tsp. baking powder
1/2 tsp. baking soda
1-1/4 tsp. cinnamon
1/2 cup unsalted butter (softened)
1-1/4 cups brown sugar (I used light)
1 cup pure pumpkin puree
1 tsp. vanilla
2 cups chocolate chips (semi-sweet)
1 cup chopped toasted pecans (350 on baking sheet, 5-6 minutes to toast)
Preheat oven to 350. Lightly grease cookie sheet, or cover with parchment paper. Set aside.
In small bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.
In large bowl, cream butter and brown sugar until smooth. Mix in pumpkin. Add in egg and vanilla, and mix well. Add dry ingredients to wet ingredients, stir until just combined. Fold in chips and nuts.
Drop by teaspoon onto prepared baking sheet. Bake for 9-11 minutes, until lightly brown. Enjoy!