This was the first cookbook that I ever owned. I already confessed to you that I've never really felt comfortable in the kitchen, so it wasn't until around freshman year of college that I started taking any interest in cooking whatsoever. Obviously, my experiments started with lots of sugar and butter. And if I was really honest, the main reason I bought the cookbook to begin with was that I liked it's kind of retro look and Barnes and Noble stuck it along the shelves of the store entryway where I couldn't possibly resist it. That, and all of the sugary goodness inside, of course.
I've already made my first pumpkin pie of the season (and eaten the entire thing by myself, not joking). But as I was looking through this book before I packed it away, the multitude of seasonal pumpkin recipes had me drooling right into the cardboard box that I was supposed to be packing. It's never too late for one more batch of cookies, right? This time I gave most of them away, though. I'd really have no self control otherwise.
2 1/4 flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, softened
1 cup granulated sugar
15 oz. pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Preheat oven to 350º F and grease cookie sheets.
Combine the first five ingredients in a medium size bowl.
In a large bowl, cream the butter and sugar. Add pumpkin, eggs, and vanilla and beat until well combined. Gradually beat in the the dry ingredients. Stir in chocolate chips.
Drop rounded teaspoons of dough onto cookie sheets. Bake for 15-20 minutes. Let cool, then mix powdered sugar, milk, and vanilla, and drizzle or spread over cookies.
It's important to note that your cookies will come out of the oven looking exactly the way you put them in. Meaning, they don't really spread out. My first round of cookies looked like clumps of dough, so I spread the next batch out with a spoon before I baked them. Also, artistic drizzling is a lot harder than it should be.
Are you a pumpkin fan? What is your favorite seasonal recipe?