It’s fall – school is back in session, I have to get up an hour earlier and it ain’t pretty! Turns out, high school starts earlier than grade school, but it’s apparently a big secret. No one tells you that your child’s bus pick up time is going to be at the crack of dawn. So you go from getting up in the middle of the night feeding and changing your child to the delight of them going to grade school, to getting up again in the middle of the night to send them to high school. I’m too old for this crap. I’ve invested in a good concealer and I try to get as much done as I can the night before – coffeemaker set, clothes laid out, cookies bagged. It’s an adjustment, and I’ll get there – eventually. But really, this is something they should tell you at the OB/GYN office when they hand you a copy of “What To Expect When You’re Expecting.” Oh, and by the way – these cookies are really good. Make them.
- 1 stick of butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons pumpkin puree
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 3/4 cup semi-sweet chocolate chips
1. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until no lumps remain. Stir in vanilla and pumpkin. Set aside.
2. In a medium bowl, combine flour, salt, baking soda, baking powder, allspice, cloves, nutmeg, and cinnamon. Add to butter/sugar mixture and stir with a large wooden spoon. Fold in chocolate chips. Cover bowl with plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 350º. Scoop 1 tablespoon portions of the dough onto a parchment lined baking sheet. Since the dough doesn’t spread that much, flatten the dough with a floured glass. Bake for 8 to 10 minutes. Let cool for 15 minutes before transferring them to a wire rack. Store in an airtight container for up to a week. Makes 24 to 30 cookies.