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. 😛


17 thoughts on “Pumpkin Nut and Chip Cookies

  1. these look delicious…as soon as I find some pumpkin, I’m going to try them. (I have to hoard my two cans left over from last year, just in case the pumpkin shortage persists). And thanks to for the automatically generated link to the sweet potato ice cream, which I need to test-drive before Thanksgiving. (I’m dying to serve it to the nephews as a perfectly legit Thanksgiving dinner side dish. Wouldn’t I be the cool aunt.)

  2. I have seen so much more pumpkin recipes this year than ever before – I wonder if foodie bloggers are driving up the sales of pumpkin?
    They look tasty – and I am all for swag!

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