Thursday Recipe

Now that the move is all done and I am unpacked and settled, I hope to resume my normal blogging schedule. So it's back to Thursday's schedule. This week's recipe is one I found in the Boston Globe a couple of years ago and I fell in love with it. The cookies are so moist and delicious. It's got the perfect blend of pumpkin, spices, and chocolate. This is a great cookie for this time of year. Enjoy!

Pumpkin Chocolate Chip Cookies

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

1 cup canned pumpkin puree

1 egg, beaten

1 teaspoon vanilla extract

1 package (6 ounces) semisweet chocolate chips or chunks

1/2 cup walnuts or pecans (optional)

1. Set the oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

3. In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.

4. Mix in the dry ingredients.

5. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks and nuts, if using.

6. Drop the batter by heaping tablespoons 1 inch apart on the baking sheets.

7. Bake the cookies for 13 to 15 minutes or until lightly browned. 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.

Adapted from "Too Busy to Cook?" Volume Two

© Copyright 2006 Globe Newspaper Company.

** notes ** I find this recipe easier to make in the stand mixer than by hand or with the a hand mixer, with the exception of adding the chocolate chips in the end. I also omit the nuts. While I generally love all variety of nuts, I don't care for them in my cookies.