Pumpkin and Chocolate

Pumpkin Chocolate Chip Bread

Cream together:

1/3 cup butter, softened

1 1/3 cups sugar

Mix together:

2 eggs, beaten

1/4 cup water

1 cup canned pumpkin puree

Stir together:

1 2/3 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon baking powder

Mix together:

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

Add:

1/2 cup chocolate chips

1/2 cup chopped walnuts or pecans, optional

1/4 cup chopped raisins, optional

Bake at 350 degrees F for 55-60 minutes. Makes a 9 x 5 x 3 inch loaf.

Or, bake at 350 degrees F for minutes or muffins.

Mrs. Fields Pumpkin Spice Cookies

2 1/2 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. pumpkin pie spice

1 cup brown sugar, packed

1/2 cup white sugar

3/4 cup salted butter, softened

1 large egg

1 cup pumpkin (canned or freshly cooked)

1 tsp. vanilla extract

1 cup raisins (optional)

1/2 cup nuts, chopped (optional)

1 cup chocolate chips (optional)

Yield: 3 dozen

Preheat oven to 300 degrees F. In a medium bowl combine flour, soda, salt and pumpkin pie spice. Mix well with a wire whisk and set aside.

In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy. Add the flour mixture, raisins, nuts, and chocolate chips. Blend at low speed just until combined. Do not over mix.

Drop by rounded tablespoons onto ungreased or parchment lined cookie sheets, 1 1/2 inches apart. Bake 22-24 minutes until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface.

(recipe from my great mother-in-law)