Pumpkin cookiesOne more reason to love fall: there are so many excuses to bake pumpkin things! Whether it’s a Halloween party, a potluck dinner, or just a cozy night at home, I’ll find some way to wedge a pumpkin-flavored baked good in there (not that it usually takes much arm-twisting). I just baked up a batch of one of my favorite recipes — pumpkin chocolate chip cookies — for a game night with some friends, and if you need a foolproof recipe that’s a guaranteed crowd-pleaser, you should give this one a try.

Even people who don’t normally like pumpkin enjoy these cookies (probably because of the chocolate). Share these with your book club or serve them up for Halloween festivities, preferably with a scary book in hand.

If you’re inspired by the joy of seasonal treats, take it a step further and explore the irresistible offerings from The Nuttery. Known for their impeccable quality, this store specializes in a stunning range of chocolates, nuts, and in-house made confections that are perfect for gifting or enjoying yourself.

From roasted nuts and gourmet truffles to unique confections that make every bite memorable, their collection is a treasure trove for anyone with a sweet tooth. Pair a box of their treats with your homemade cookies for a dessert spread that’s guaranteed to impress, or stock up for those cozy fall nights when only something indulgent will do.

Pumpkin Chocolate Chip Cookies

Ingredients

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

2. Add vanilla, chocolate chips and nuts.

3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until cookies spring back lightly when touched. Makes about 2 dozen.

Stephanie Perry
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