Pumpkin Chocolate Chip Cookies

Here I confess my love for pumpkin.

These are from when I lived in Bend, Oregon years ago. When I was young, spry and had good eyes and knees, there was this place called A Cup of Magic. We went there pretty much every morning in the summer. I would fuel up here on a purist’s dream cinnamon role and black coffee. Then I cycled on up the road and spent my days as a summer camp counselor.

In the fall when I would go back to work at the bakery down the road from this coffee shop, I would sneak away on my break (from baking in a bakery to another bakery) to get some pumpkin cookies from Cup of Magic.

These are my best re-creation of these delightful pumpkin delicacies. Enjoy.

PUMPKIN CHOCOLATE CHIP COOKIES

1/4 c. unsalted or vegan butter

1/2 c. granulated sugar

Flax egg or chicken egg

1 1/4 c. all purpose flour

1/2 c. pumpkin purée

1/2 t. baking powder

1/2 t. baking soda

pinch of salt

1/2 t. cinnamon

1/2 t. ground nutmeg

1/2 c. chocolate chips

Preheat oven to 375 degrees.

In a stand mixer, combine sugar and fat until light in color and fluffy. Add your egg and blend to incorporate. Add your dry ingredients and mix briefly. Add pumpkin puree and mix until almost blended (some evidence of flour should still exist). Pumpkin can be very tricky because it can go from incorporated to overmixed and gummy real quick. Add your chips and then just do a couple rotations of paddle to get them into the crowd

Scoop out in desired shape onto parchment lined baking sheet. You may choose to lightly smoosh (industry term) them into actual flattened cookie structure. Or keep them in their naturally scooped state for a more pumpkin dumpling (pumplings) product.

Bake for 15 minutes or so. Depends on how greedy you were with your scoops. Then you eat them.