A titch too early for anything pumpkin perhaps? Today, us Michiganders had the ODDEST weather! It truly feels like fall…they are calling for a high of 69 today. Our normal high this time of year falls somewhere between upper 70’s~lower 80’s. So, to answer my own question, no, I do not believe it’s too early for anything pumpkin. Summer is one of the best seasons, but my heart truly loves fall. The amazing smell of autumn, the leaves changing color, cooler temps and the perfect time to dust off the pumpkin recipes. It’s alway sad when the pool closes at Three Sheets To The Wind and the busyness of summer winds down, but I always look forward to the changing season. I. Love. Michigan.
I have been making these cookies for about 6 years or so. Our boys love them. And me, well, I love anything pumpkin, then throw in some chocolate chips to boot…fabulous! They are super soft and have all of the deliciousness that reminds me of my favorite season. Our oldest son Jordan’s sweet gal Kayla is NOT a pumpkin girl. I encouraged her to just taste one…she LOVED it! Enough said there. Tomorrow they are calling for 80 degrees, so I shall sit and enjoy a few of these today and pretend it’s October!
Sláinte!
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon Penzey's cinnamon
- 1/2 teaspoon Penzey's nutmeg
- 1/2 cup sugar
- 8 Tablespoons butter softened
- 1 egg
- 1 Tablespoon Penzey's pure vanilla extract
- 1/2 cup dark corn syrup
- 1 1/4 cups pumpkin purée (not pumpkin pie filling)
- 1 1/2 cups semi~sweet chocolate chips
- Preheat oven to 350 degrees
- In medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Whisk slightly to incorporate ingredients. Set aside.
- In large bowl, cream together sugar and butter until mixed well. Add egg and vanilla. Beat well. Add dark corn syrup and pumpkin purée and mix well.
- Slowly add dry ingredients to the pumpkin mixture and beat well. Add chocolate chips and stir with wooden spoon until mixed well.
- Drop by teaspoonfuls onto parchment lined baking sheet. Bake for 15 minutes. Let cool for 5 minutes, then transfer to cooling rack.
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