Pumpkin Nut and Chip Cookies

I used to be what Kayte, of Grandma’s Kitchen Table, calls pumpkin-tolerant. Which means I used to like pumpkin okay. If given a choice I would choose the non-pumpkin treat, but I didn’t crave or dislike pumpkin. Something changed this year and I can’t get enough of pumpkin. Pumpkin lattes! Love them. Pumpkin cheesecake! Yes. Pumpkin bread! Bring it on.

The California Milk Advisory Board, The Real California Milk people, were one of the many sponsors at Blogher Food in San Franciso. In the SWAG bag, was a drinking glass–which I suppose they mean for you to use for milk, but I’ve only used for water–and a recipe card for Pumpkin Nut and Chip Cookies. At the time, I was still {or so I thought} pumpkin-tolerant so I didn’t really think much of it.

I’m so glad I kept the card because these cookies were so good. They are cakey and perfectly spiced with cinnamon & pumpkin pie spice. They are like a perfect package of autumn. The recipe calls for walnuts, but I didn’t have any and used pecans instead. And yes, I did use Real California butter. 😛