A pumpkinny twist on chocolate chip cookies

In a pumpkin-induced craze, I baked almost 9 dozen of these delectable goodies!

I’m having so much fun with the pumpkin theme that I think I’ll stay with it a while. Pumpkin nut and chip cookies are a superb way to add fiber and Vitamin A to your diet. Did you know that half a cup of pumpkin contains 5 grams of fiber and 300 percent of the suggested intake of Vitamin A? Sneaking some into chocolate chip cookies is brilliant!

I picked up this recipe at BlogHer Food, a women’s food blogging conference held in San Francisco recently. I find that these taste better the second (and third) day, as the pumpkin pie spice melds with the pumpkin and the chocolate.

Pumpkin nut and chip cookies

California Milk Advisory Board

Makes about 4 dozen

1/2 c butter, softened (I used Earth Balance margarine)

1 1/2 c sugar

1 c canned pumpkin

1 egg, lightly beaten

1 tsp. vanilla extract

2 1/2 c flour

2 tsp. pumpkin pie spice

1 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 c milk chocolate chips (I used mini chocolate chips)

3/4 c walnuts, toasted and finely chopped

1.         Preheat oven to 350F.

2.         Sift dry ingredients into bowl; add chocolate chips and walnuts, stirring well.

3.         In a separate, larger bowl, mix butter and sugar until creamy; add pumpkin, egg, and vanilla, beating well after each addition.

4.         Gradually add dry ingredients to pumpkin mixture until well blended.

5.         Drop batter by heaping teaspoons onto lightly buttered cookie sheets.

6.         Bake for 15 to 17 minutes or until edges are golden brown.

7.         Cool on wire racks and store in airtight container.