Hi friends! Recently, I’ve been thinking it would be fun to share the occasional family favorite recipe on my blog.
The first recipe is for Pumpkin Chocolate Chip Cookies. My neighbor shared this recipe with me years ago, and they have been made every year since. When I pull out the recipe card, stained with vanilla extract and curling at the sides – I know it’s time for open windows, football, bonfires and the crunch of leaves underfoot.
These cookies remind me of our first home – a cozy, yellow bungalow that was just ten minutes from downtown Indianapolis. They remind me of the sound of my children’s tiny feet hitting the hardwoods as they ran into the room with their chubby little fingers reaching for the freshly baked cookies, and all of the years between. They remind me of my neighbor and her beautiful, century-old, remodeled home and our talks of books and children and life. They remind me of the sights and sounds and smells and colors of fall.
When I bake these cookies, a happiness settles deep in my soul. And when I serve them to my family, it feels comfortable and cozy and familiar.
I am so excited to share this recipe with you. And hope it becomes a fall tradition in your home, too.
BEFORE YOU GET STARTED, HERE ARE SOME THINGS TO KNOW
I have always made these cookies using gluten free flour, and once tried making them with regular flour, only to have all of my family members tell me they didn’t taste right. (I believe that is the first and only time that has happened with gluten free flour. I am sure they are good with regular flour, it just isn’t what we are used to.) Also, I am liberal with the chocolate chips and maraschino cherries. As far as I’m concerned, you can never have too much of either.
- Can of pumpkin puree
- 1/2 cup of butter
- 1 cup sugar
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon (I also add a pinch of nutmeg, but this is completely optional)
- 6 oz (or more) chocolate chips
- 1/2 cup finely chopped maraschino cherries
HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES
- Mix the first four ingredients until well combined.
- In a separate bowl, mix together the dry ingredients (flour, baking soda, baking powder, salt, cinnamon and nutmeg (if choosing to add).
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Finely chop maraschino cherries. I prefer to use a food processor for this step. I also pour a bit of the cherry juice from the jar into the batter for an extra bit of deliciousness, and to make the cookies more moist.
- Add chopped cherries and chocolate chips. Chocolate chunks are also really yummy in these cookies. Sometimes, I will do a mixture of chocolate chips and chocolate chunks – because I’m wild and crazy like that.
- Spoon cookies onto baking sheet and bake at 375 degrees for 12-14 minutes.