A group of us got together Wednesday afternoon to catch up and welcome Fall by doing some baking and crafting.  My craft project isn’t finished yet, so I’ll show that later (wish I had a nickel for every time I said that).  But!,  I can tell you about a fabulous cookie recipe that we tried out—Pumpkin and Chocolate chip.  We used the recipe from here.  There are many different recipes online for Pumpkin Chocolate Chip cookies, but I was drawn to this one for the "spice factor."  Nutmeg, cinnamon, and clove–yes please.  The cookies turned out to have a muffin-like texture, very soft and fluffy. 

To sum it all up I’d say;  lattes, cookies, and friends—the perfect ingredients for a lovely afternoon.

Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups chocolate chips (milk or semi-sweet)

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. It’ll look really funky at this point but have faith.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes (17 minutes works about perfectly for me), or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for two minutes. Take the cookies off with a spatula and cool them on wire racks.