Favorite Fall Cookies – Pumpkin Chocolate Chip

This is the third time I’ve blogged about this recipe. It’s our family’s favorite fall cookie recipe and through the years I’ve tweaked it bit by bit. There’s not much more I can adjust other than the spices and that all comes down to personal preference.  I’m sure they could be replaced with an equal amount of pumpkin pie spice, I just never seem to have that on hand.

Also, there are a LOT of chocolate chips in this recipe. You could always reduce the amount….but why would anyone want to do that??? Haha.

Enjoy!

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Ingredients

1 cup canned pumpkin
1 cup white sugar
1/2 cup melted butter
1 egg
2 cups all-purpose flour
2 tsp. baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1/8 tsp. clove
1/4 tsp. ginger
1/2 tsp. salt
1 tsp baking soda
1 tsp milk
1 tbsp vanilla extract
2 cups chocolate chips (we prefer dark chocolate)

Directions

Preheat oven to 350 degrees.
In a large bowl, combine pumpkin, sugar, oil and egg.
In a separate bowl whisk together flour, baking powder, cinnamon and salt.
Dissolve baking soda with milk and stir into flour mixture.
Add flour mixture to pumpkin mixture and mix well.
Add vanilla and stir.
Stir in chocolate chips.
Drop by spoonful on greased cookie sheet and bake for 10-12 minutes or until lightly brown and firm.
Transfer to wire rack to cool.
After cooling, keep cookies in an air tight container so they don’t dry out.

Weekend Baking and Cooking Extravaganza

I’ve got family coming into town later this week which means I should have been deep cleaning my house this weekend, but I just couldn’t find the motivation to do that. Instead I had a baking and cooking extravaganza; I’ve been known to have these from time to time. It usually starts with one recipe then that recipe inspires me to make another recipe, which inspires another, which inspires another…..and so on and so on.

Being the first weekend in October, my first day of craziness was inspired by pumpkin.  The hubby made pumpkin pancakes for breakfast and they only use 1/2 cup of pumpkin. It just doesn’t seem right to only use part of a can, so I was on a mission to find some yummy recipes to use the entire 29 ounces! Here’s what I ended up with:

Pumpkin Chocolate Chip Cookies

These are the best cookies ever, we love them!

Whole Wheat Pumpkin Gnocchi

I’ve made these a couple times; they’re good but they could be better. They’re a bit thick and tough, I’ve got to find a way to make them a little more light and fluffy.

Pumpkin Cinnamon Rolls with Caramel Frosting

One word: AMAZING

Once I’d completed my mission to use all 29 ounces of pumpkin, I got a little shut eye before I started going crazy in the kitchen again. This time the inspiration was Mexican food.

First I threw some chicken, taco seasoning, canned tomatoes, a little waster and onions into the crockpot to cook all day long.  Just before dinner, I used a couple forks to shred this up so we could use it as a filling for tacos. No pictures or recipe for this one, it’s pretty simple and really hard to mess up!

Refried Beans

I followed this recipe, but I used black beans andleft out the jalapeno since the kids would be eating it. Also, I cooked them on the stove instead of in the crock pot; I let the soak overnight and then cooked them for about 3 hours on the stove. I mixed them up with some butter in the food processor instead of mashing them by hand.  They were super yummy!

Mexican Rice

This was really good, but I couldn’t get my rice to cook all the way.  I cooked it for 45 minutes and it was still a little crunchy.  I didn’t want to wait any longer, so I ate it anyway.  I need to figure out how to make it cook right.

Homemade tortillas

These were amazingly delicious and super easy to make

I’m not sure where the inspiration for the last two things came from, they just sounded like fun things to make.

Homemade English Muffins

I haven’t really tasted these yet, but they were super easy to make.  I’m planning to make egg sandwiches with them in the morning

Caramel Coffee Creamer

This was super easy to make.  I haven’t tried it in my coffee yet, but I am looking forward to it tomorrow!

I hope you can enjoy these recipes as much as I have!

*All images are from the pages the recipes are found on.

Pumpkin Chocolate Chip Cookies

These are my husband’s favorite cookies; at the very first signs of fall, he starts requesting them. The are super yummy, chewy and full of festive, fall flavors.

Ingredients
1cup canned pumpkin
1 cup white sugar
1/2 vegetable oil
1 egg
2 cups all-purpose flour
2 tsp. baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp. salt
1 tsp baking soda
1 tsp milk
1 tbsp vanilla extract
2 cups chocolate chips

Directions
Preheat oven to 350 degrees.
In a large bowl, combine pumpkin, sugar, oil and egg.
In a separate bowl whisk together flour, baking powder, cinnamon and salt.
Dissolve baking soda with milk and stir into flour mixture.
Add flour mixture to pumpkin mixture and mix well.
Add vanilla and stir.
Stir in chocolate chips.
Drop by spoonful on greased cookie sheet and bake for 10-12 minutes or until lightly brown and firm.
Transfer to wire rack to cool.
After cooling, keep cookies in an air tight container so they don’t dry out.

The Best Peanut Butter Cookies Ever

 

These cute little cookies are the best peanut butter cookies you will ever taste and they only require 3 ingredients (4 if you include the chocolate chips.) The best part is that there is a 99.99999% chance you have all the ingredients on hand already. And, after you make them once or twice you won’t even need to look at the recipe to make them!

Ingredients

1 cup peanut butter

1 cup sugar

1 egg

Optional: chocolate chips

Directions

Preheat oven to 350 degrees.

Mix all ingredients together until dough forms.

Drop on ungreased cookie sheet by the tablespoon. For this, I use a small cookie scooper like this one.

You can use a fork to press the design into the top at this point if you’d like.

Bake 10-12 minutes.

Cool on cookie sheet for a few minutes. Transfer to cooling rack to complete cooling.

Enjoy!

 

If your family loves peanut butter as much as mine does these cookies will disappear and your family will be begging you to make more!