Pumpkin Chocolate Chip Cookies


First snows appear atop Grizzly Peak across the valley and we’re watching for frost on the pumpkins …..Try these hearty cookies on a chilly day and they’ll warm your heart! A favorite fall cookie here at Country Willows.

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2 c. unbleached white flour
1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. graded fresh nutmeg
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter (at room temp.)
1 1/2 c. sugar
1 c. pumpkin puree
1 egg, beaten
1 tsp. vanilla extract
1 c. semisweet chocolate chips (or mini-chips)
1/2 c. walnuts or toasted pecans (optional)


Preheat oven to 350º. In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. In a mixer, cream the butter and sugar until fluffy. Add and pumpkin, egg, and vanilla and beat just until blended. Mix in dry ingredients.


With a rubber spatula, stir in the chocolate chips and nuts. Drop the batter in heaping tablespoons 1 inch apart on greased or parchment lined baking sheets.


Bake for 13 to 15 minutes or until lightly browned. You may want to rotate the sheets halfway through baking to ensure even baking. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely. Makes about 3 dozen.

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