Could we change our attitude, we should not only see life differently, but life itself would come to be different. ~ Katherine Mansfield

Wednesday, October 9, 2013

Fall Pumpkin Chocolate Chip Cookies

I love fall. A Colorado fall is only 5 minutes long, but they are 5 glorious minutes. As a cool weather girl, I eagerly anticipate 50 degree temperatures and warm fires as I sweat my way through a too hot summer.

Fall clothes are better. There is less of a need to "go go go" and more reasons to curl up with the kids or a book. And the food. I am happy to be cooking comfortably again instead of avoiding my stove as the evil heat monster that will kick the air conditioner into overdrive.

To welcome fall, and the requisite return to all things pumpkin and spiced and delicious, Jude, Aidan and I made the pumpkin cookies I grew up eating. (Well, Jude helped and Aidan ate chocolate chips.) These cookies are like the best part of the muffin...and can quickly lead to an addiction that will result in the less desirable form of muffin tops.

Music pairing: Band of Horses "Cease to Begin"
Drink pairing: Ice cold milk

Pumpkin Chocolate Chip Cookies

(no high altitude adjustment required) 

1/2 C butter
1 C sugar
1 C pumpkin puree
1 egg

2 C flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 C chocolate chips

Cream butter and sugar. Add egg and pumpkin and mix well. Sift together dry ingredients and gradually incorporate into pumpkin mixture. Drop by rounded teaspoonfuls onto greased cookie sheet and bake at 350 degrees for 15 minutes. Do not cut cooking time. Yield: 24+ cookies. 

(Note: Cookies are better on day 2 and 3. I don't know about day 4...they've never lasted that long.)