I was first introduced to this gem of a recipe, 24 years ago by a family friend, Roseanne. I still remember Roseanne and their family. They had all boys and we would often house sit for them when they went away. She would make these cookies for her boys because the recipe would make a whole bunch and the kids loved them.
I had some pumpkin left over from the scones and decided to attempt this recipe using my GF flours. I have included the recipe as is (which is wonderful) and with the changes for a GF family favorite. My family could not get enough of them... POOF and they were gone from the kitchen in a heart beat.
This past week I have not felt well, a summer cold is not FUN, so I have missed my walks at the beach every day. I love going to the beach and searching for my beach glass. I call it beach glass and not sea glass because our glass comes from the Chesapeake Bay and not the wide open ocean. Under a micro scope you can tell the difference. The sea impact on the glass is different than the bay.
I collect the glass and I love it. I am not picky when picking up glass on the beach. I take it all home and then lay it out and sort the glass. I have glass that is new and old, brown and white, small and large. I have old china pieces (my favorites to find) and a few in an array of colors: blue, green, lavender, pink and yellow. It's a hobby that relaxes me and a way that I can bring the beach home with me.
|I don't have the heart to throw away the glass that is not aged. So I keep it. Someday it will find a new home but today I love seeing it sparkle in the sunshine.|
|This post is about my glass, but I do collect rocks too. I have bowls of rocks that my kids have found. I also like the very flat rocks to stack in my sand garden. I love nature brought inside.|
1 cup of pumpkin ( I have used canned and freshly baked..they both work well)
1 cup of white sugar
1/2 cup of butter
2 cups of flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. of milk
1 T. Vanilla extract
1 cup of chocolate chips
1/2 cup chopped nuts (Optional)
Combine the pumpkin, sugar, butter or egg in a mixing bowl. Using a mixer, blend together.
In a separate bowl, combine the dry ingredients.
Add the dry ingredients to the wet ingredients. Mix well. Add the vanilla, chocolate chips and nuts. I don't use the nuts in mine. It's a personal choice.
Drop by spoonful on greased cookie sheet or baking stone lined with parchment paper.
Bake at 350 for 10-12 minutes. They should be firm and lightly browned.
Remove to a cooling rack. Serve with milk, coffee or tea.
NOTE: To make this gluten free, I made these changes: