Soft Pumpkin Chocolate Chip Cookies
(courtesy of Natalie Andelin, co-owner, Andelin Family Farm in Sparks. Makes about 4 dozen cookies)
1 cup brown sugar, packed
1 cup butter, room temperature
2 eggs
1½ cups homemade pumpkin purée (see recipe below)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon ginger
¼ teaspoon ground cloves
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup chocolate chips
1 cup nuts, coarsely chopped (optional)
Preheat oven to 350 degrees F.
Cream butter and sugar. Add eggs and pumpkin and mix thoroughly.
In separate bowl, mix flour, baking soda, salt, ginger, cloves, cinnamon, and nutmeg. Add dry ingredients to pumpkin mixture. Mix well. Stir in chocolate chips and nuts.
Spoon onto ungreased cookie sheet and bake for 10 to 12 minutes.
Pumpkin Purée
(makes 2 to 3 cups)
1 sugar pumpkin, small
Cut pumpkin in half. Bake halves on baking sheet at 350 degrees F for 45 to 50 minutes until very soft when poked with fork.
When pumpkin is cool, scoop out seeds. Then scoop flesh from skin. It should come off easily.
Mash scooped flesh with potato masher, or pulse in food processor. Add small amount of water if needed, until consistency is that of canned pumpkin. Extra purée may be stored in portions in freezer.
