This has been a crazy busy week. Because of the time change, soccer practice for the small people was moved up to an earlier time, which then interfered with ballet class times, or had us going straight from practice pick-up to another activity with no time for me to actually cook. So I'm pulling a recipe from the archives this week.
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/ 2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
15 oz can of pure pumpkin
1 tsp vanilla extract
1-2 cups chocolate chips
- Preheat oven to 375F.
- Sift together (or whisk in small bowl) flour, salt, baking soda, cinnamon, nutmeg, clove and ginger together and set aside.
- Beat butter, brown sugar and sugar together in a large mixer bowl.
- Add pumpkin and vanilla and mix until incorporated.
- Add egg and beat well until fully incorporated.
- Gradually beat in flour mixture.
- Stir in chocolate chips.
- Drop rounded spoonfuls onto baking sheets lined with parchment paper.
- Bake for 13-15 minutes until edges start to brown. Remove from oven and let sit on hot baking sheet for 2 more minutes.
- Move cookies to wire rack to cool completely.