2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
1/2 teaspoon salt
1/2 cup (1 stick/4 oz/113g) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 cup canned 100% pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chunks or chips
1/2 cup walnuts or pecans (optional)
1. Preheat oven to 350 degrees F (180 C). Line 2 baking sheets with parchment paper. Set aside.
2. In a medium bowl, combine together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using) and salt. Set aside.
3. With an electric mixer, beat 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, and beat until well combined.
5. Remove the bowl from the mixer stand. With a rubber spatula or wooden spoon, stir in the chocolate chips or chunks and nuts (if using).
6. Drop the batter by heaping tablespoons 2 inches apart on the baking sheets.
7. Bake the cookies for 15 to 18 minutes or until lightly browned. Rotate the sheets halfway through baking to ensure even baking. Let the cookies cool on the sheets for 1 to 2 minutes. Transfer to wire racks to cool completely.
Makes 3 dozen cookies.
Recipe adapted from "Too Busy to Cook?", Volume Two.
Photograph taken by Diana Baker Woodall© 2004
Date: November 1, 2004