Who would like a cookie?

Well, since I love baking so much (it's kind of like therapy for me) this blog will probably be more than just cake. Here is a recipe for my favorite fall cookies. They are the first pumpking cookie I've actually liked. I wish I didn't like them so much because cookie therapy is very expensive for your waistline!

Harvest Pumpkin Cookies

Pumpkin cookies with toasted walnuts and white chocolate

2 cups flour

1 cup sugar

1 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp allspice

1 cup butter, softened

1 cup canned pumpkin

1 egg

1 tsp vanilla

1 cup toasted walnuts*

1 cup white chocolate chips

*I toast my walnuts in a cast iron pan on my stovetop. It's not necessary to toast the nuts first but the flavor is so exceptional that I take the time to do the extra step. If you toast them first they will cool by the time you're ready to add them. *

Preheat the oven to 375 degrees.

Sift flour, baking powder, cinnamon, baking soda, salt and allspice together in a large bowl; set aside. In a mixing bowl cream together butter and sugar on medium speed until fluffy. Add the egg, pumpkin and vanilla and continue beating until creamy. Slowly add the dry ingredients to the pumpkin mixture and beat on medium until all ingredients are incorporated. Stir in walnuts and chips.

Drop by teaspoonfuls onto a cookie sheet spaced about 2" apart. Bake for 10-12 minutes and allow to cool on the cookie sheet for one minute before removing.

I really like spicy cookies so I always add a bit extra cinnamon and allspice. I also use a heavy hand on the chips and nuts because I like a lot of texture to my cookies. These are also good made with whole wheat flour. A variation is toasted pecans with dried cranberries.