I woke up on Sunday morning and thought………..Ahhhhhhhhh a day off. My husband worked Saturday and my mom, sister, aunt and I headed down to the Cape for the day to visit a cousin. That’s 6 hours in the car my friends……with an almost 2 year old……not fun. We made the most of it and had some laughs, so my of course when I woke up Sunday morning, the last thing on my mind was cooking or baking, but it wasn’t. Of course not. I felt like Fall was here! I got the Fall bug. I did the Fall jig!

Now I’m not a great baker, cook you a 5 course meal, absolutely!! Bake, not so much. However I am getting better. With some awesome recipes from some of my favorite foodie friends. I’m getting there. During some of my Featured Friday’s I have chosen some awesome desserts to make from these ladies.  Here are my recent tries.

Apple Pecan Muffins
Double Chocolate Banana Muffins
Orange Creamsicle Cookies

But today……..I won’t delay you any longer, I know you want at these yummy fluffy cookies! Trust me, they are fluffy and flavorful and you will eat them for lunch like I did. Plus it made my whole kitchen smell AMAZING! I you like your cookies hard and stiff, this probably isn’t the cookie for you!! If you like them soft and fluffy like they just came out of the oven, these are for you!

Pumpkin Chocolate Chip Cookies 
Recipe from: My Baking Addiction
Makes: 16 Large Cookies

Ingredients:

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1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste (extract will work just fine)
2 cups semisweet chocolate chips

What to do:

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.

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2. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. This is what it will look like……looks like pumpkin puree apple sauce! Hmmmm………

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3. Add vanilla and chocolate chips and mixed together.

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4. Drop by spoonful on greased cookie sheet and bake at 350°F (175°C) for approximately 10 minutes or until lightly brown and firm. (I baked these at 350°F for 16-18 minutes)

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The original recipe called for 15 minutes but my fingers fell right into the cookie so I cooked them a few minutes longer and then they firmed up. I also used a pampered chef cooking stone (love those things!) Look at those things! I just want to eat them all, I’m not a big sweets fan to be honest, I used to be, but now adays give me a good dip and chips any day, but these………WOW.

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I had two for lunch, packed them up to bring to Maddie’s daycare because I will eat them all!

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