When I was fifteen my dad started to work from home and at the same time I was given the privilege of cooking dinner for the family. Those two factors resulted in some of the best memories of my dad I have growing up. I would get home from school and we would talk about dinner. We usually got so excited about our meal that we bounded into the kitchen to start cooking. An inventory of the fridge revealed any missing ingredients and prompted a visit to our neighborhood grocery store.
Every once in while we would deviate from the list and pick up a special treat (or two). My favorite was the pumpkin chocolate chip cookies during fall season. My dad’s face would light up when he saw them in the bakery. He was like a kid when it came to these cookies. The cookies were cake like in texture, had the spice of pumpkin pie and had chunks of chocolate. They were the perfect before and after dinner cookie. Meant to be shared with someone you love, over chopping and the tales of high school drama.
Pumpkin Chocolate Chip Cookies:
2 c flour
1 t ground cinnamon
¼ t freshly ground nutmeg
¼ t ground allspice
¼ t ground ginger
¼ t ground cloves
½ t kosher salt
2 t baking powder
1 t baking soda
1 c sugar
½ c vegetable oil
1 c canned pumpkin
1 t vanilla extract
1 large egg
1 c dark chocolate chips
Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone sheets.
Whisk together the dry ingredients in a separate bowl and set aside.
In a separate bowl, whisk together the sugar, oil, pumpkin, vanilla and egg until smooth.
Add the dry ingredients to the wet and stir until just combined, then stir in the chocolate chips. Be careful not to over-mix.
Drop the dough by tablespoonfuls onto the baking sheets, leaving about an inch between the cookies. Bake for about 12 minutes. Let cool on rack and enjoy!