This post originally published on a previously-owned blog and was imported here to simplify my life. My family eats much healthier than this nowadays, but I include this post for memories and history. I hope you enjoy the content!
When we had to go to Idaho last month I brought with me all sorts of ingredients I needed for various things I wanted to cook while there. I needed to keep up the blog! But cooking in various relatives’ kitchens was harder than it appeared…As you know, I ended up posting almost nothing during that time, but I did manage to bake these terrific cookies! When it was posted 2 months ago, I had saved it immediately. A must-try. And now I’m finally sharing it with you!
Adapted from Erin Cooks, enjoy the Perfect Pumpkin Cookie!
3 cups flour
1 t. baking soda
1 t. baking powder
1 1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. salt
1/2 c. unsalted butter, at room temperature
1 1/2 c. sugar
1 c. pumpkin puree (I used fresh)
1 egg, beaten
1 t. vanilla extract
1 pkg. (6 oz.) semi-sweet chocolate chips
1 c. cinnamon chips
Set oven to 350 F. Line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In an electric mixer with the paddle attachment combine the butter, sugar, pumpkin, egg, and vanilla – beating until just blended.
Mix in the dry ingredients.
Remove the bowl from the mixer stand. Stir in the chips.
Using a cookie scoop drop the dough 1-inch apart on the baking sheet.
Bake the cookies one sheet at a time for 13-15 minutes or until lightly browned. Let the cookies cool on the sheets for 2 minutes. Transfer to wire racks to cool completely.
And share the joy of this tasty cookie with those around you!