The color pumpkin is one of my favorite colors. Case in point, the shirt I have on for the big concert tonight – I have floor tickets to see Little Big Town and Carrie Underwood – is pumpkin colored. My most requested baked good is pumpkin chocolate chip cookies. My favorite season of the year is fall, when pumpkins are harvested.
This image above is a pumpkin collage I did last year. At the time I had a subscription to Vogue. I went through the magazine page at a time, removing all the pumpkin items that were in it and cutting and pasting until I came up with this collage.
This is the pumpkin patch on Route 26, just outside of the hamlet of Maine, New York. I came upon it filled with pumpkins still last October, on my way home from picking apples with my college-aged daughter. Reminds me – better check the TV guide to see when Charlie Brown is on.
Pumpkin Chocolate Chip Cookie Dough
This brings me to the whole reason for this post. I am going to put out there my pumpkin chocolate chip cookie recipe. The picture above is a double batch. Below is the recipe for a single batch. If you don’t have six kids, you probably don’t need six dozen cookies.
1/2 c shortening (I use butter flavored Crisco)
1 c sugar
1 15oz can pumpkin puree (not pie mix)
2 c flour (I mix half and half, unbleached flour and wheat flour)
1 t baking soda
1 t baking powder
1/8 t salt
2 t cinnamon
1/2 bag (1 c) chocolate chips
Cream first three ingredients together. Slowly mix in next five ingredients. Stir in chips. Drop by spoonfuls on ungreased cookie sheet. Bake 11 minutes at 350F.
Cookies - Fresh from the Oven