I find that the older I get, the more I love having traditions. Traditions are the things that make each season, holiday, or milestone actually feel like something special to me. It’s in these traditions that will later adds moments of nostalgia as we look back with those seemingly longing eyes and think, “Where has the time gone?” and reminisce about those remember whens.
One of the fall traditions I started sometime over the past (gulp) eight years since I met my husband are these delectable Pumpkin Chocolate Chip Cookies. This zucchini cookbook has traveled with me since my days back in Florida (pre 2007), and it hasn’t failed me once. The dessert section is by far my favorite, but no one’s complaining about that.
If you love pumpkin, if you love chocolate, if you love cookies… who am I kidding, who wouldn’t love these Pumpkin Chocolate Chip Cookies!
Okay, so here’s the recipe for ya’ll!
Dry Ingredients (Sift together)
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
Wet Ingredients (Blend)
1/2 cup (1 stick butter) softened (just leave at room temperature for a few hours, don’t melt your butter, cookies can tell the difference!
1 1/4 cups packed brown sugar
2 large eggs
1 can pumpkin or 1 1/2 cups cooked pumpkin
1.5 – 2 cups chocolate chips (I almost double what the original recipe calls for)
1 cup chopped walnuts or pecans (optional, I normally skip it)
1/2 cup toasted wheat germ (optional, I skip only because I don’t normally have it on hand.)
- Preheat the oven to 400 degrees
- Sift together the dry ingredients listed above
- Cream butter and sugar. Add the eggs one at a time, beating well between each egg. Beat in the pumpkin. Beat in the flour mixture. Stir in any additions (chocolate chips, nuts, wheat germ).
- Drop by spoonfuls on a greased cookie sheet for approximately 15 minutes (I go 13-14 based on my oven).
- Cool. Eat. Repeat.