Cleaning the freezer - and it never tasted better!

Last fall I read Animal, Vegetable, Miracle at the end of New England's growing season - October. I attempted to fulfill my burning need to buy local and support farmers by going a little pumpkin crazy.

Currently I'm trying to clear out my fridge in anticipation for new things that'll live in there this next season. I made a tiny dent in the frozen pumpkin tundra with the following recipe.

I. cannot. stop. eating. these. COOKIES!

Pumpkin Chocolate Chip Cookies

(Original Recipe originally appeared here: Taylor and Beth Crawford

1 c. butter, softened
1 c. white sugar
1 c. light brown sugar
2 farm fresh eggs
1 tsp. vanilla extract
1 c. roasted pumpkin puree
3 c. Flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 bag of Ghiradelli Milk Chocolate Chips (Don't mess around people, buy the good stuff!)

Preheat oven to 350 degrees F.
Beat butter till smooth.
Beat in sugars till fluffy.
Beat in one at a time: eggs, vanilla, pumpkin.
Mix in all dry ingredients, except the flour.
Add the flour one cup at a time.
Stir in chips.
Bake heaping tablespoons of dough for 15-20 (less is better!) minutes, till lightly brown at edges.
Let cookies rest for 2 mins. on sheets, then lift to cooling racks.
Try not to burn tongue and roof of mouth eating scalding hot cookies fresh from the oven.

So delicious - and Matt has deemed them inedible because they're made with pumpkin! All the more for me, *grunts like a pig,* MWAHAHAHAHA!

Now I have about 12 cups of frozen pumpkin to plow through.

I might have to look into buying myself one of those scooters for the pleasantly plump.