A few months before our wedding, my husband-to-be appeared at my door with a bouquet of flowers and a meticulously wrapped birthday present. Giddily, I tore open the package, eager to learn which of my many hints had hit the mark. The package indicated it clearly wasn’t a piece of jewelry or even the bottle of perfume I’d been taking him to sniff on every trip to the mall.
No, it was a cookbook. Of dessert recipes.
And he was the one with the sweet tooth.
He may have received an earful with every mouthful of each recipe I made for awhile. But, by October, I was singing a different tune. Inside the cookbook, I discovered this recipe for Pumpkin Chocolate Chip Cookies and was completely smitten. I make a batch every few weeks during the fall and we laugh together as we eat them. We laugh as we remember my reaction and his well-meaning first attempt at gift-giving.
- 2 1/4 cups flour
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 can (15 oz) Libby's 100% pure pumpkin
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
- Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto prepared baking sheets.
- Bake for 15-20 minutes or until edges are lightly browned. Cool on baking sheets for a few minutes, then remove to wire rack to cool completely.
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