Pumpkin Cookies

Thanksgiving is fast approaching, kids, which means a brief reprieve from our studies.  It also means time with the family or close friends.  Should you find yourself in charge of dessert, here is a fun, unique recipe I received from an adviser, Sarah, who taught me everything I know about ethics in psychology, program evaluation, and escaping the vice-like jaws of a biting children.

Not only are these cookies delicious, they are also highly ethical.

These cookies are soft and light and a perfect Thanksgiving weekend treat.  They make a large batch, so there will be plenty to go around and send home.

You will need:

1 1/2 cups unsalted butter, room temperature
1 3/4 cups sugar
3 eggs, room temperature
1 15 oz. can of pumpkin puree
3 teaspoons vanilla extract
4 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
12 oz. of chocolate chips (optional, but sooo good in these)

Cream butter and sugar in a large mixing bowl.  Stir in eggs, one at a time, until well combined.  Stir in pumpkin and vanilla.  Sift flour, baking soda, salt, and spices and gradually stir into the wet mixture.  Stir until ingredients are well combined.  Add chocolate chips, if desired.

Olive scooping out the cookies.

Perfect.

Scoop dough in tablespoon sized dollops on to greased cookie sheet.  Place into preheated oven at 350 F for 10-11 minutes.  Allow to cool.  Share with friends.

Yields approximately 10 dozen.

The Blonde One approves.

A Note from The Guv'nah:

While 10 minutes seems like a long time for cookies to bake, they need it.  Unlike other cookies, they won't harden up much as they cool.  We learned this the hard way when I insisted the first batch was done, removed them from the oven, and was rewarded with nothing but overly gooey cookies that rolled in on themselves when I tried to scrape them off the sheet.  (You win this time, Olive One.)

Happy baking and safe travels!

- The Pink One