Pumpkin Chocolate Chip Cookies

I’m happy to report that the weather here is finally beginning to cool down to an appreciable temperature.

Don’t get me wrong; I enjoy summery weather and all but seeing as it is now October I’m simply over it. All I want to do these days is sip hot tea, watch the leaves change, and wear layers, coats, and (most of all) rain boots.  So far there has only been one real bout of rain, which I find somewhat disappointing.

Anyways, to me pumpkin is the culinary hallmark of autumn.  And considering how much I love to use it in baking (pumpkin pie, pumpkin scones, pumpkin bread, etc.), I was shocked to find a complete lack of pumpkin cookies in my archives. Originally, I had intended to ship these off to a friend for her birthday, but they turned out so soft and cakey I decided that they probably wouldn’t survive the journey.  So while the birthday girl may be a little dismayed to have to make due with a belated gift, my friends here were pretty happy; together we consumed all 4 dozen in less than 24 hours.

The following recipe is adapted from one I found on All Recipes; at the suggestion of those who commented on the recipe, I added some additional spices. (I also doubled the recipe, but what you see below is the original). To make these vegan, just replace the egg with Ener-G and the milk with a non-dairy alternative.

Recipe (adapted from Pumpkin Chocolate Chip Cookies III submitted by Jennifer):

• 1 C canned pumpkin
• 1 C cane sugar
• 1/2 C vegetable oil
• 1 egg
• 2 C all purpose flour
• 2 t baking powder
• 2 t ground cinnamon
• 1 t ground nutmeg
• 1/2 t ground cloves
• 1/2 t allspice
• 1/4 t ground ginger
• 1/2 t salt
• 1 t baking soda
• 1 t milk
• 1 T vanilla extract
• 2 C semisweet chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper.

In  a large bowl, combine pumpkin, sugar, oil and egg.  In a separate bowl, stir together all the dry ingredients except for the baking soda.

Dissolve the baking soda in the milk and add to flour mixture. Add flour mixture to pumpkin mixture and stir well.

Fold in vanilla and chocolate chips.

Drop by rounded spoonfuls onto prepared baking sheet. Bake for 10-12 minutes, or until cookies are firm and lightly browned. Let cool on baking sheet for several minutes before removing to wire rack.