recipe: pumpkin chip cookies

Happy first Monday of October! Fall weather has finally arrived in our corner of New York with cooler temps, leaves just starting to show some color and a full calendar of autumn events. This is my favorite season for so many reasons, among which is the ability to turn the oven back on, welcoming the resulting warmth in our home. And, naturally, all things baked with pumpkin and apples. The crisp weather inspires me to try new recipes and treat family and friends to long-standing favorites.

Yesterday morning was spent apple picking and playing in the pumpkin patch at a local orchard with my two guys. You would have thought we had brought G to Disneyland for the excitement on his face upon seeing the thousands of apples within his reach! I'll be reliving the joy of that hour exploring the orchard in my memory for years to come.

When we returned home, after scoring a bag of honeycrisp apples and a bounty of difficult to find 15 ounce cans of pure packed pumpkin, it was time to bake. I'd always liked the idea of a pumpkin cookie but had never found a recipe that peaked my interest until I came across this one on allrecipes.com - the measurements ensuring a large batch (who wants to bake cookies with only a 2 dozen yield?) and a subtle pumpkin flavor. The reviews were excellent and more than delivered. The result was a moist, cake-like cookie with a hint of pumpkin, just the right amount of spice and, naturally, chocolate. The batch yielded a staggering 7 dozen so, be prepared to share, bake for a party or to freeze some for a later date.

Pumpkin Chip Cookies
Yield: 7 dozen

1.5 c butter, softened
2 c packed brown sugar
1 c granulated sugar
1 (15 oz) can pure packed pumpkin
1 egg
1 tsp vanilla extract
4 c all purpose flour
2 c quick oats
2 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp salt
2 c (or more) chocolate chips (I used milk and white chips)

1. Pre-heat oven to 350.

2. In a mixer, cream together butter and sugars until fluffy. Beat in pumpkin, egg and vanilla (will be a light, fluffy mousse-like consistency). In a separate bowl, combine flour, oats, baking soda, spices and salt; gradually add to creamed mixture until combined. Fold in chocolate chips.

3. Drop by tablespoonful 2 inches apart on ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Allow to cool for 3 minutes before transferring to wire racks.

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