Tuesday, November 4, 2014

Tasty Tuesday: Pumpkin Chocolate Chip Cookies

Every Thursday, my friend Karen from Tots and Me hosts Throwback Thursday Blog-Style. When she first started it, I thought it was a great idea. It's so fun looking back through old posts, seeing older pictures of the kids and remembering some activities that we've done. It's also a good way to connect with other bloggers. 

This past week, she personally shared a recipe for pumpkin chocolate chip cookies. I knew immediately that I wanted to try them. We make pumpkin cookies every fall and coat them with a simple icing. We've made them so many times that I thought for sure that the recipe was here on the blog. I was shocked to discover that they're not and will remedy that eventually. And though I had been craving our pumpkin cookies the last couple weeks, the idea of adding chocolate to the pumpkin goodness instead of the vanilla icing on top was very appealing. I grabbed some butter out of the fridge to start softening. As soon as the schoolwork was done for the day, we got to baking.

Oh, let me tell you, these cookies did not disappoint! As with any cookie, we had to taste them just minutes out of the oven. Soft cake-like texture, gooey melted chocolate chips, and a hint of pumpkiny flavor. It's a good thing we made 5-6 dozen, because these kids of mine were inhaling them. I'm sure they would have gobbled down nearly all of them that first day had I let them. 

Yeah, they're that good. These are cookies that we'll be making again.

Pumpkin Chocolate Chip Cookies
5 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
3 cups sugar
1 cup butter, softened
1 can (15 oz) pumpkin
2 eggs
2 tsp vanilla
2 cups chocolate chips

1. Sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl and set aside.
2. Cream the butter and sugar. Add pumpkin, eggs, and vanilla and mix well.
3. Slowly add in the flour mixture until combined. Stir in chocolate chips.
4. Drop dough onto baking sheet. (I used my large cookie scoop, about 2 tablespoons.) Bake at 350* for 14-18 minutes. Let cool on baking sheet for 2 minutes before transferring to cooling rack.    

Recipe adapted from Tots and Me.

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