Vandom Thoughts: Fall

According to my calendar, Fall is here. Mind you, 90 degree humidity-filled Houston heat does not make me think about crisp air or crunchy leaves, it makes me wonder why the hell I don't just move to Vermont.

Fall is indeed my favorite season and I think it has largely to do with pumpkins. Pumpkins, both decorative and deliciously edible and a lovely color to boot. Also, pumpkin carving may just be the most wholesome activity one can engage in. If you're into that sort of thing.

I'm sure I'm in for another year of trick'o'treaters in shorts, doused with mosquito repellent. My parents have taken to giving out full sized candy bars for Halloween, which I think is terrific insurance against vandalism or theft by neighborhood hooligans. I can hear it now, "No, man not that house. Old Man Johnson gave me a full size Snickers." Mind you, in my youth my father would have never given in to such a display of extravagance. I guess age is mellowing him, that or he really likes Halloween now.

Herewith, a recipe to get you in touch with Fall:

Pumpkin Chocolate Chip Cookies

Feel free to Veganize and/or half recipe

1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups semisweet chocolate chips

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.