These are by no stretch healthy, but boy are they delicious! I have no idea where I got this recipe from, so I can’t give credit where it is due, but if you do know, please let me know! I’ve been making these for about a year or two, and they are always a big hit. I have made some modifications from the original recipe, and I think they are fantastic! People who don’t like pumpkin even like these! They are just a wonderful, well rounded cookie, that really tastes just like fall.
I forgot to take pictures after they came out of the oven, and figured I would just get some on the bus ride to D.C. but the students had other plans. They inhaled these cookies so fast, and nicknamed them crack. It was a little weird to hear college students saying “Hey, can you pass the bag of crack back here?” but it was cute. I tried to get some pictures on the bus, but it just didn’t work. Next time I bake them, I will put some pictures here. Enjoy!
Preheat oven to 350 degrees
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups sugar
- 1 egg
- 1 cup canned pumpkin
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1/2 cup chopped nuts (I like pecans in these)
- 1/2 cup dried cranberries
- 1/2 cup chocolate chips
-First, cream the butter and sugar together until it is light and fluffy. Then beat in the egg, pumpkin and vanilla
-Mix and sift the flour, baking powder, baking soda, salt, nutmeg and cinnamon and add this to the mixture. Mix well.
-Add nuts, cranberries and chocolate chips and mix thoroughly
-Drop my teaspoons onto well greased cookie sheets. I find a mini ice cream scoop works best.
-Bake for 10-12 minutes or until the cookies are lightly browned. While the cookies are still warm, transfer them to cooling racks.
YIELD: 3-4 dozen cookies (if you don’t eat all of the dough first!)