I have to admit though, this recipe wasn't supposed to be what it is. It is the result of 2...TWO failed attempts at a recipe I had dreamt up. Oh well, when all else fails good old chocolate chip cookies come to the rescue. These cookies did come out a bit more cake-like than chewy cookie-like, but they were just as good really. The bottom line was that the pumpkin wasn't shy...it really showed through, and that's what we want right?! This is just a super simple, quick way to throw together something a little special for the season. I set out a plate just for Mother Nature herself and they were gone the next morning (but I suspect my visiting sister had something to do with that).
Well either way I'm glad someone ate them all, because it would be a shame to have to do that dirty work all by my lonesome! So her you are, a fun pumpkin dish for the season, enjoy! BTW, did you know that all pumpkins are edible?! I had no clue, so if you're not into the canned stuff (although I couldn't see why not) then here's a little guide I found on the best pumpkins to use for cooking and baking. Ok...now go enjoy!
Chocolate Chip Pumpkin Cookies
1 C butter (2 sticks), softened
1 C granulated sugar
1 C packed brown sugar
2 tsp vanilla extract
1/2 C pure pumpkin (not pumpkin pie filling)
2 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 C chocolate chips
Preheat oven to 350F. Grease or line 2 large cookie sheets, set aside.
In a large bowl, combine the flour, baking soda, salt and cinnamon.
In large mixing bowl, creamy together the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each one. Add vanilla and pumpkin.
Turn mixer to low and gradually add the flour mixture to the butter mixture. Mix just until combined. Stir in the chocolate chips.
Place by heaping tablespoons on baking sheets. Bake 8-10 min or until golden brown. Let cool on wire racks before removing to serving plate or airtight container.
Makes about 48 large yummy cookies