(I looked it up. This is week thirty-nine, but really it's like week forty-two, so we (me) are behind.)
In the effort to use my stocked pantry o' pumpkin, I made some cookies. I took my regular chocolate chip cookie recipe that I've been making since I could stand at the kitchen counter, and I added pumpkin and then pumpkin spice. They came out kinda crispy, yet kinda fluffy. These cookies will satisfy a craving for "fall" without tasting like Thanksgiving (if that makes any sense).
Pumpkin Chocolate Chip Cookies
makes approximately 3 dozen
1/2 cup Crisco
1/2 cup canned pumpkin (not pumpkin pie mix)
1 cup brown sugar
1 T. vanilla
1 3/4 cup flour
3/4 t. baking soda
1 cup semi-sweet chocolate chips (this can be upped to more than 1 cup and/or you can substitute milk chocolate)
1 cup chopped pecans or walnuts, optional
In a bowl, stir together the dry ingredients (flour and baking soda). Set aside.
In a mixing bowl, cream together the Crisco, sugar, and pumpkin. Add the egg and vanilla. Mix very well. Slowly add in the dry ingredients until combined. Stir in the chips and nuts (if using).
Bake at 375 degrees for 10-12 minutes. Do not over bake. Let them sit on the cookie sheet for a minute or two before removing. Store in an air-tight container for up to a week.