Soft and almost cake-like, I've added Lake Champlain Chocolates Chocolate Chips to a yummy Pumpkin cookie recipe for a chocolately fall treat. A couple dashes of pumpkin pie spices makes these cookies reminiscent of pumpkin pie - plus chocolate. I used Dark Chocolate Chips, but Milk Chocolate would work just as well, if not better.
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground allspice
1 c butter, at room temperature
1 c sugar
1 c pumpkin puree, either canned or fresh
1 tsp pure vanilla extract
1 c Lake Champlain Chocolates Chocolate Chips, either dark or milk
Preheat oven to 350º with rack in center. Cover a baking sheet with parchment paper.
Whisk together all dry ingredients in a small bowl and set aside.
Cream butter and sugar until fluffy, about a minute. Add pumpkin, egg and vanilla, combining well after each addition. Slowly add flour mixture, mixing by hand until just combined. Fold in chocolate chips.
Drop by rounded teaspoonfuls on parchment-covered sheet. You can dot a little batter on each corner to adhere parchment to sheet.
Bake about fifteen minutes until cookies are slightly golden.
Makes about 70 cookies.