Pumpkin Crack... I Mean Cookies

So my 'secret' obsession with pumpkins is not so secret anymore. But did you know that not only do I love to look at pumpkins, I also love to eat them. Yummers. I've been forgetting to blog about my pumpkin-laden meals, but that changes today with these little golden nuggets of crack, a.k.a. Pumpkin Chocolate Chip Cookies. I always make these during the fall, and they never last long because Lance and I love them so much. (Which is why I only make them during the fall - too dangerous and too much temptation to make them often!) They're so moist and yummy and pumpkiny... if that's not a word, it is now.

I've been working on this recipe for several years, and I think I've finally got it where I want it. So even if I won't share my secret donut recipe (sorry, every good chef has to have one secret family recipe!), I will share all of my pumpkin recipes. Starting with this one:

1 c white sugar
1 c brown sugar
2 eggs
15 oz. canned pumpkin (one small can)
2 tsps vanilla
1 c shortening
4 c flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
12 oz chocolate chips
handful of butterscotch chips

1. Cream well the sugars, eggs, pumpkin, vanilla, and shortening.
2. Add 2 cups of flour, cinnamon, and nutmeg and mix in.
3. Add the remaining 2 cups flour, baking soda and baking powder. Mix well.
4. Mix in the chips.
5. Drop by spoonfuls on an ungreased cookie sheet and bake at 375 for 15 minutes.
6. Cool slightly on the cookie sheet and then transfer to a cooling rack.
*Try not to eat them directly out of the oven, no matter how tempting. You'll burn your tongue on a chocolate chip and then not be able to really enjoy all the others you will inevitably still eat!

Why the handful of butterscotch chips? Because that's all I had once so I threw them in. They're really tasty in moderation, but too overpowering (at least for my taste) if you put too many in!