Pumpkin Chocolate Chip Cookies: A Fall Favorite!
I love this time of year!
My Top Five Reasons for LOVING Fall
1. Argyle Sweaters 2. Field Hockey 3. Football Sunday 4. Tall Socks & Fun Tights
5. PUMPKIN CHOCOLATE CHIP COOKIES
This post is about my fabulous Pumpkin Chocolate Chip recipe because I can’t knit an argyle sweater, tights or socks and I can’t play Field Hockey OR Football. I can however bake these cake-like mounds of goodness! Everyone seems to claim that they make THE BEST OF THE BEST Pumpkin Chocolate Chip Cookies. Why? Well, because they are pretty hard to mess up. They taste delicious under or over cooked! That’s why I like them. I’m no Martha or Rachel. I’m just a regular Mom with a tiny kitchen and a hungry kiddo!
Here is MY recipe for these little guys! Feel free to borrow and make any adjustments. HAPPY BAKING!
1 cup of Butter Flavored Crisco
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 tsp PURE vanilla extract
1 cup canned pumpkin
3 cups flour (I use 1 cup whole wheat and 2 cups white)
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 bag of chocolate chips (I used the mini ones today and only used about 3/4 of a bag because that’s all I had)
Preheat your oven to 350 degrees, spray cookie sheets, beat Crisco and blend in both white and brown sugars, beat in eggs, add can of pumpkin and SLOWING add your flour, baking powder, salt, nutmeg and cinnamon mixture, stir in chocolate chips last, scoop onto greased baking sheet with a small cookie scoop (or spoon) — these don’t have to be perfect! ENJOY!