Sweet Pumpkin Cookies

First off, I just have to thank everyone who emailed me kind, congratulatory words or posted them on here. I am really overwhelmed by how excited other people are when it comes to babies! It just makes our own excitement that much more fun to share. I've had an outpouring of people offer to send books, lists of things they couldn't live with out, and outgrown baby clothes. Thank you, everybody, truly!

Another thing I am grateful for is a husband that makes late-night cookies for me (9:30 seems incredibly late as of recent weeks). I had been craving pumpkin for days and really wanted to try these cookies, but I was too tired to make them. Billy is an excellent baker (much better than I), so he picked up the spoon and mixing bowl and whipped these up. They are amazing--- the perfect combination of a classic chocolate chip cookie and autumn flavors. I am even eating one for breakfast with my decaf Earl Grey. The recipe is below.

From one of my consistent favorites, the Moosewood Restaurant New Classics cookbook.

1 cup butter, at room temperature
1 cup sugar
1 cup pumpkin puree
1 egg, lightly beaten
1 tsp pure vanilla extract
2 cups unbleached all-purpose white flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1 cup chopped toasted peanuts
1 cup raisins
1/2 cup chocolate chips

Preheat oven to 375.

In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg, and vanilla and mix until well blended. Sift together the flour, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl. Stir well to form a soft batter. Stir in chopped nuts, raisins, and chocolate chips.

Drop by rounded teaspoonfuls onto a large, unoiled baking sheet and bake for 10-15 minutes. Transfer to cooling rack.

Makes 42 cookies.