This time of year, I wonder about the first colonial woman who, at a loss for traditional British baking ingredients, thought to cut up a pumpkin, roast it, scrape out its flesh, and mix it with sugar and spices for pumpkin pie. Whoever she was, I applaud her ingenuity. Without her, we might not have canned pumpkin. And without canned pumpkin, we probably wouldn’t have pumpkin chocolate chip cookies.
As these baked, I told Mike that someone should make a pumpkin chocolate chip cookie-scented candle, because they filled our house with a sweet, spicy aroma that was not unlike something you’d inhale at the Yankee Candle shop. Fortunately, these cookies taste as good as they smell.
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 15 ounces pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Preheat oven to 375 degrees.
Line several baking sheets with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ginger; set aside.
In a mixing bowl, cream together butter and sugars.
Add pumpkin, eggs, and vanilla; mix well.
Slowly add flour mixture and beat until well combined.
Stir in chocolate chips and walnuts.
Using a two-inch cookie scoop, drop scoops of dough about two inches apart on the baking sheet.
Bake 18 minutes, until edges are lightly browned.
Cool for 5 minutes on baking sheet, then cool completely on a wire rack.