Sorry for the lack of posts recently, schoolwork has really caught up to me, and my time to do much of anything else has been very limited. But once these cookies came popping out of the oven, they made my stressful week oh so much better. They weren’t your crispy dainty little cookies, these pumpkin cookies are very cake-like, and I made a few tweaks to the originial recipe just to make that pumpkiny-fally flavor that much more amazing.
Fall is my favorite time of year. The temperature is just right (Me and Goldilocks are on the same page) and all the leaves make for the best looking trees around in the northeast. And fall=pumpkin, to me and many other food bloggers out there. What’s not to love about it? If you’re looking for a great recipe to add to your fall recipe collection, you have to make these. Now. 😉
Pumpkin Chocolate Chip Cookies- From My Baking Addiction
Makes 16 large cookies
- 1 cup canned pumpkin (make sure it’s puree, not pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 375 degrees and grease 2 cookie trays.
- Combine the pumpkin, sugar, egg, milk, vanilla extract, and vegetable oil.
- In a separate bowl combine the flour, baking powder, pumpkin pie spice, and baking soda.
- Incorporate the dry ingredients into the wet ingredients, and add in the chocolate chips. Make sure not to overmix!
- Scoop the dough onto the cookie trays and bake for 10-15 minutes, or until golden brown.
Seriously, go make these cookies. Your mind will thank me. Your pants? Not so much. 😉