Pork Egg Roll in a Bowl

This quick-fix meal is packed with protein, vitamins, and flavor. This meal-in-one is also colorful and crunchy. Another winning recipe my sister, Marla Payne, shared.It is SO GOOD that we had had to have a second helping! 

Our nephew Mason as he prepares what is basically a quick stir-fry meal . . . that was ABSOUTELY DELICIOUS! 

Pork Egg Roll in a Bowl   45 to 6 servings

1 pound ground pork

1 tablespoon canola oil

4 scallions (green onions), chopped, white and green parts separated

4 garlic cloves, minced

1 teaspoon minced fresh ginger

1 teaspoon garlic chili oil (or use sesame oil or more canola if this is not available)

1 (16-ounce) pkg. coleslaw mix or ½ of a large (3 lb.) cabbage, shredded

1/3 cup lower-sodium soy sauce or coconut aminos

1 teaspoon toasted sesame oil

Chopped peanuts and/or sesame seeds for garnish

1. Heat canola oil in a large skillet or wok over medium high. Ad pork; cook until browned, 5 to 7 minutes, using a spatula to break up any large pieces.
2. Add white part of the scallions, garlic, ginger and garlic chili oil to skillet; cook, stirring often, until fragrant, 1 to 2 minutes.
3. Add coleslaw mix, stirring to incorporate. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
4. Add soy sauce and sesame oil to skillet; stir to coat. Cook until all liquid is absorbed, 2 to 3 minutes. 
5. Garnish with green part of scallions, peanuts and sesame seeds, if desired. 

Gingerbread Cut-Out Cookies

Classic warm spices and molasses combine to create tasty and easy-to-roll gingerbread cookies. 

Gingerbread Cut-Out  Cookies

3 ¼ cups all-purpose flour + more for rolling out the dough

1 ½ tablespoons ground ginger

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon table salt

¾ cup (1 ½ sticks) butter, softened

¾ cup packed light brown sugar

½ cup molasses

1 large egg

 

For decorating – I used red  and green sprinkles for the trees, sanding sugar for the stars and a bit of piped frosting and mini chocolate chips for the gingerbread boys

1. In a medium mixing bowl, whisk together the flour, spices, baking soda and salt until well combined. Set asideIn a large mixing bowl, beat together butter, brown sugar and molasses with an electric mixer until fluffy, about 2 minutes.
2. Add egg and beat until combined.
3. With mixer on low speed, gradually add the dry ingredients to wet mixing to combine but being careful not to overmix.
   
   
   
4. Divide dough in half and wrap each half in plastic wrap. Chill in refrigerator until firm, about 1 hour or overnight.  
   
   
   
5. Preheat over to 350° F.
6. Take dough out of refrigerator and let rest about 10 minutes. Divide into 4 or 5 pieces and place one piece on a lightly floured surface — roll thin (1/8 to ¼”). 
7. Cut out desired shapes and place on parchment-lined cookie sheet (or line cookie sheets with silicon baking sheets). Repeat with other pieces of dough. Cut away pieces can be rerolled and cut into cookie shapes. Add sprinkles or sanding sugar if using..
   
   
   
8. 
   

   

   
   
9. Bake trays of cookies for  9 to 10 minutes. Let cool for about 5 minutes on cookie sheets and then transfer to cooking rack 
10. If decorating, let cookies cool completely and then decorated.
    
    
     Recipe without photos .  . . Gingerbread Cut-Out  Cookies

    3 ¼ cups all-purpose flour + more for rolling out the dough

    1 ½ tablespoons ground ginger

    1 ½ teaspoons ground cinnamon

    ½ teaspoon ground nutmeg

    1 teaspoon baking soda

    ½ teaspoon table salt

    ¾ cup (1 ½ sticks) butter, softened

    ¾ cup packed light brown sugar

    ½ cup molasses

    1 large egg

     

    For decorating – I used red  and green sprinkles for the trees, sanding sugar for the stars and a bit of piped frosting and mini chocolate chips for the gingerbread boys

    1. In a medium mixing bowl, whisk together the flour, spices, baking soda and salt until well combined. Set asideIn a large mixing bowl, beat together butter, brown sugar and molasses with an electric mixer until fluffy, about 2 minutes.
    2. Add egg and beat until combined.
    3. With mixer on low speed, gradually add the dry ingredients to wet mixing to combine but being careful not to overmix.
    4. Divide dough in half and wrap each half in plastic wrap. Chill in refrigerator until firm, about 1 hour or overnight.  
    5. Preheat over to 350° F.
    6. Take dough out of refrigerator and let rest about 10 minutes. Divide into 4 or 5 pieces and place one piece on a lightly floured surface — roll thin (1/8 to ¼”). 
    7. Cut out desired shapes and place on parchment-lined cookie sheet (or line cookie sheets with silicon baking sheets). Repeat with other pieces of dough. Cut away pieces can be rerolled and cut into cookie shapes. Add sprinkles or sanding sugar if using..
    8. Bake trays of cookies for  9 to 10 minutes. Let cool for about 5 minutes on cookie sheets and then transfer to cooking rack 
    9. If decorating, let cookies cool completely and then decorated.

Paw-of-Approval Dog Biscuits as featured in KANSAS! Magazine, 2025, vol 81, issue 5

The theme of KANSAS! 2025, vol 81, issue 5 is unusual or quirky things about Kansas. How could I tie this into the Taste article I write for the magazine? It finally dawned on me that I could write about dog bakeries . . . and proposed the idea to my editor. She suggested I also include cat cafes. “Cat Cafes” — I’d never heard of them but soon I had expanded my horizons (that’s why I love writing for KANSAS!). Then, along the way, I discovered Dog Bars! Hence the story that earned the title of Pet Paradise! It was a fun to write article that was informative and educational for me, and I hope for the readers. 

It seems that recipes for dogs are closely guarded secret lists of  ingredients and instructions, all designed to create nutritional treats that will appeal to our furry friends. So, I used a recipe that I’ve made for our doggie friends — Sammy, Duncan and Tucker who live in Colorado with David Amess. 

Paw-of-Approval Dog Biscuits  

 I did my research and recipe testing in a quest for wholesome treats for furry friends Sammy, Duncan and Tucker.  I knew I’d found a winner when the trio of golden retrievers snarfed up their “bones” and then each graced me with a paw-of-approval. Meta Newell West 

Yield: About 35 dog treats

INGREDIENTS

2 large eggs 

1 cup unsalted natural crunchy peanut butter 

1/2 cup unseasoned pumpkin puree (drain in a small mesh strainer to remove any excess moisture before measuring) 

1/2 cup water 

2 cups whole-wheat flour + more for dusting dough

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

Pinch of salt 

 

INSTRUCTIONS

1.   Preheat oven to 350°. Line 2 baking sheets with parchment paper that has been lightly sprayed with pan release.


2.   Whisk eggs, peanut butter, pumpkin and water in a large bowl. 

3.   Add flour, cinnamon, ginger and salt; stir to combine. 

4.   Tansfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

5.   Divide the dough into 4 equal portions and lightly dust both sides with extra flour. 

6.   Roll one piece of dough about 1/4-inch thick, dusting with more flour as necessary to keep it from sticking. 

7.   Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.


8.   Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15 to 20 minutes. 

9.   Let cool on the pan for 5 minutes then transfer to a wire rack to cool completely. 

10.  Storage: Refrigerate for up to 1 week or freeze for up to 3 months.

 

Featured Pet Paradise establishment included in my article:

·    The Dog Treatery: Address: 1615 Jeanette Ave. Wichita, KS, 67203 / Phone: 316-267-1054 / Website: thedogtreatery.com / FB: The Dog Treatery

·    Barks & Brew : Address: 1312 E. English, Wichita, KS 67211 / Phone: 316-210-2773 / Website: barksandbrewsdogbar.com

·  Sunflower Cat Cafe: Address: 3236 Kimball Ave., Manhattan, KS / Phone: 785-537-3693 / Website: sunflowerpet.com / FB: Sunflower Pet, Manhattan KS

 

Included in a Side bar of other places to check out: 

·   Lucky Dog Pet Grocery & Bakery:  Address: 933 Massachusetts St, Lawrence, KS   Phone: 785-550-0926 /cell: 785-550-2852 / FB: Lucky Dog Pet Grocery & Bakery

·     Maddie’s Pet Bakery & Boutique: ONLINE access  / Phone:  785-226-5090  /  FB: Maddie’s Pet Bakery & Boutique

·   The Literary Cat Co.: Address: 915 N. Broadway, Pittsburg, KS, 66762 / Phone: 479-366-3316 / Website: theliterarycatco.com/home / FB: The Literary Cat Co

·    Topeka Cat Café: Address: 400 SW 29^th St, Suite H, Topeka, KS, 66611 / Phone: 785-640-3885 / Website: topekacatcafe.com/ FB: Topeka Cat Cafe

Spicy Molasses Cookies

As the temperatures turn cool and crisp and the leaves are begin to turn, my taste buds are craving fall flavors. Seasonal foods such as  chili, bierocks, apple desserts such as Caramel Apple Pie, baked pumpkin donuts, and molasses cookies. This year I tried Marcia Wilson’s version—Spicy Molasses Cookies that she posted on Facebook (they are a Ree Drummond approved recipe). Warm spices and fragrent molasses combine to create a fantastic fall cookie. 

Spicy Molasses Cookies    Yield: 3 1/2 dozen cookies

1 cup granulated sugar

3/4 cup Crisco vegetable shortening

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2  1/2  teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom (Marcia said she used allspice, but I stuck with cardamom

1/4 teaspoon salt

----

Extra granulated sugar for rolling 

1. Preheat oven to 350°.
2. Mix sugar, shortening, molasses and egg together until well combined. 
   
   
   
3. Lightly stir dry ingredients together and dump into wet. Mix together until dough is well combined.
   
   
   
4. Using your hands or a small cookie dipper, shape/roll dough into walnut-sized balls, Then generously coat each ball with extra sugar.
   
   
   
5. Place balls on a baking sheet (I flattened mine just slightly) and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
   
   
   
6. Remove cookies from baking sheet and allow to cool, or eat warm. (I sprinkled with a little more sugar while they were warm.)
   
   
   

Recipe without photos . . . Spicy Molasses Cookies    Yield: 3 1/2 dozen cookies

1 cup granulated sugar

3/4 cup Crisco vegetable shortening

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2  1/2  teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom (Marcia said she used allspice, but I stuck with cardamom

1/4 teaspoon salt

----

Extra granulated sugar for rolling 

1. Preheat oven to 350°.
2. Mix sugar, shortening, molasses and egg together until well combined. 
3. Lightly stir dry ingredients together and dump into wet. Mix together until dough is well combined.
4. Using your hands or a small cookie dipper, shape/roll dough into walnut-sized balls, Then generously coat each ball with extra sugar.
5. Place balls on a baking sheet (I flattened mine just slightly) and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
6. Remove cookies from baking sheet and allow to cool, or eat warm. (I sprinkled with a little more sugar while they were warm.)

Crockpot Pepper Steak Recipe L

Round steak was on sale and I have a few garden peppers and onions left so  pepper steak in the crockpot was an easy and tasty dinner.n

Crockpot Pepper Steak Recipe       About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

1. Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
   
   
   
2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef broth in the crock pot.

4. Stir to combine.
   
   
   
5. Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through.

6. To thicken sacue: In a small bowl, whisk together the cornstarch and cold water.  Add to the meat mixture. 
7. Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened. 
Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes.
   
   
   
8. Serve over rice.

Crockpot Pepper Steak Recipe       About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

1. Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef broth in the crock pot.

4. Stir to combine.
5. Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through.

6. To thicken sacue: In a small bowl, whisk together the cornstarch and cold water.  Add to the meat mixture. 
7. Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened. 
Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes. 
8. Serve over rice.

Chai Applesauce

 It’s apple time in Kansas and since I was gifted lots of already picked apples, I’ve been making applesauce. After a couple of batches of Rosy Cinnamon Red Hot Applesauce, I decided to try a recipe in the latest issue (Aug./Sept. 2024) of Food Network Magazine. Of course, I made a few adjustments: unpeeled apples versus peeled (not only easier but the peels add a layer of flavor and some extra nutrition) + I doubled the amount of cardamom and added some honey. The apples simmered in a slow cooker and then I processed them in the food processor to chop up the skins. (The original recipe used peeled apples that were cooked in a covered sauce pot for 30 minutes so no processing was needed.

Combine the flavors of spiced chai (tea) and apples to create flavorful Chai Applesauce. 

Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).

   

   Apples after being cooked for 3 to 4 hours. Note: The cooker with full to the brim at the beginning of the cooking time.

   
   
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce. 
   
   
   

Recipe without photos . . .Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce.

Molasses Refrigerator Cookies

Referred to as slice-and-bake, icebox or refrigerator cookies, recipes such as these are convenient as they can be made ahead, even frozen. Then, just slice-and-bake as needed. Full of warm spices, these sweet treats are a great way to welcome the cooler fall season. 

Molasses Refrigerator Cookies

1 3/4 cups all-purpose flour

1 tseaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4  cup packed brown sugar

1 stick salted butter, softened

1/4 cup molasses

1 large egg

1 1/2 teaspoon maple extract

Sanding sugar, for sprinkling (or just use granulated sugar)

1. Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. 
2. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. 
   
3. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. 
4. Beat in the egg until combined, then beat in the maple extract.
   
5. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
6. Lay dough out a sheet of  wax paper or plastic wrap. Divide dough in half. 
7. Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. 
8. Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
9. To Bake: Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. 
10. Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. 
    
11. Bake about 12 minutes. 
12. Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.  Cookies will crisp as they cool.
    
    
    

Recipe without photos . . . Molasses Refrigerator Cookies

1 3/4 cups all-purpose flour

1 tseaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4  cup packed brown sugar

1 stick salted butter, softened

1/4 cup molasses

1 large egg

1 1/2 teaspoon maple extract

Sanding sugar, for sprinkling (or just use granulated sugar)

1. Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. 
2. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. 
3. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. 
4. Beat in the egg until combined, then beat in the maple extract. 
5. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
6. Lay dough out a sheet of  wax paper or plastic wrap. Divide dough in half. 
7. Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. 
8. Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
9. To Bake: Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. 
10. Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. 
11. Bake about 12 minutes. 
12. Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.  Cookies will crisp as they cool.

Browned Butter Chocolate Chip and Pumpkin Cookies

Theses new Fall cookies were a hit at the latest K-State tailgate. Nutty flavors from the brown butter, an abundance of warm pumpkin pie spices mixed with chocolate chips create an upscale “chocolate chip cookie”. Add to that a scoop of pumpkin and you have a tender but somewhat chewy treat. Although I made them, Barry picked out the recipe. I showed him two – one soft and puffy and this one. He made a GOOD choice. Recipe from Blonde Butter Blondie blog. 

Browned Butter Chocolate Chip and Pumpkin Cookies   Makes 2 dozen

1/2 cup butter (browned and slightly cooled

1/2 cup  packed light brown sugar

1/2 cup granulated sugar

1 large egg white, room temperature

1/4 cup pumpkin puree, blotted to remove moisture – home prepared or purchase (without added spices)

1 1/2 cups all-purpose flour, spooned and leveled 

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

Pinch of clove

 1 to 1 1/2 cups semi-sweet chocolate chips (the original recipe calls for 1 1/2 cups but I though 1 cup was plenty; I also used dark chocolate chips)       




1. Preheat oven to 350˚ F. Line two baking sheets with silicon liners or parchment paper. Set aside.
2. In a medium saucepan over medium to medium-high heat, melt the butter, watching carefully Once melted, continue to stir as the butter begins to crackle and foam. After about 5 minutes, milk solids will begin to form on the bottom of the pan. Continue stirring occasionally and keep a close eye on the pan. The butter will begin to turn an amber brown and will become aromatic. Remove the pan from the heat and carefully pour the butter into a large heat-safe bowl. Use a spatula to scrape down the bottom of the pan to get all the brown butter bits. Set the butter aside to cool for about 30 minutes. 
   
3. Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
   
4. To the butter, add both sugars, egg white, vanilla and pumpkin puree. Whisk or mix until smooth.
   
5. Add the dry ingredients to the wet and mix until just combined.
   
6. Fold in the chocolate chips. Do not overmix. 
7. Scoop the dough into 1 ounce portions and place about 2 inches apart on the prepared
   cookie sheets. 
8. Bake for 9 to 10 minutes or until the edges are set and golden brown but the center is still slightly underbaked (I baked them for about 15 to 18 minutes as they were way to soft at 9 to 10 minutes.)
9.  Remove the cookie sheet from the oven let cool for 15 minutes before transferring to a wire rack to cool completely.

Recipe without photos . . . Browned Butter Chocolate Chip and Pumpkin Cookies   Makes 2 dozen

1/2 cup butter (browned and slightly cooled

1/2 cup  packed light brown sugar

1/2 cup granulated sugar

1 large egg white, room temperature

1/4 cup pumpkin puree,  blotted to remove moisture – home prepared or purchase (without added spices)

1 1/2 cups all-purpose flour, spooned and leveled 

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

Pinch of clove

 1 to 1 1/2 cups semi-sweet chocolate chips (the original recipe calls for 1 1/2 cups but I though 1 cup was plenty; I also used dark chocolate chips)       




1. Preheat oven to 350˚ F. Line two baking sheets with silicon liners or parchment paper. Set aside.
2. In a medium saucepan over medium to medium-high heat, melt the butter, watching carefully Once melted, continue to stir as the butter begins to crackle and foam. After about 5 minutes, milk solids will begin to form on the bottom of the pan. Continue stirring occasionally and keep a close eye on the pan. The butter will begin to turn an amber brown and will become aromatic. Remove the pan from the heat and carefully pour the butter into a large heat-safe bowl. Use a spatula to scrape down the bottom of the pan to get all the brown butter bits. Set the butter aside to cool for about 30 minutes. 
3. Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
4. To the butter, add both sugars, egg white, vanilla and pumpkin puree. Whisk or mix until smooth.
5. Add the dry ingredients to the wet and mix until just combined.
6. Fold in the chocolate chips. Do not overmix. 
7. Scoop the dough into 1 ounce portions and place about 2 inches apart on the prepared cookie sheets. 
8. Bake for 9 to 10 minutes or until the edges are set and golden brown but the center is still slightly underbaked (I baked them for about 15 to 18 minutes as they were way to soft at 9 to 10 minutes.)
9.  Remove the cookie sheet from the oven let cool for 15 minutes before transferring to a wire rack to cool completely.