Chocolate Chip Pumpkin Cookies

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I couldn’t be happier that the week is finally coming to an end.  I’m starting to seriously feel the effects of sleep deprivation.  Be prepared though.  I will only become more tired and haggard as the quarter progresses.  At least I’m not running low on motivation to bake!  I have so many recipes I want to try for Fall and just in general.  I just bought a bunch of apples from the farmer’s market.  Only something good can come out of that.  What do think:   Apple pie?  Apple cider?  Apple butter?  Correct answer: all of the above.

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It seems like everyone else is in the mood for Fall goodies too.  I asked for requests and most of them involved pumpkin or apples or at least a Fall/Halloween theme.  When my lovely roommate, Maya, suggested I make these pumpkin chocolate chip cookies, I did not hesitate for a moment.  Everything is better with chocolate!

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I know the pictures make these look almost scone-like.  But they are not at all scones (not that a pumpkin chocolate chip scone is a bad idea!).  Instead these are super puffy and fluffy.  It’s like biting into a cloud of pumpkin…which sounds strange, but trust me, it’s a good thing!

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I think the airy texture makes them seem healthier too.  They’re not overly dense or rich, so you can eat A LOT.  I haven’t decided if that’s a good thing or not.  Anyways, enjoy these little morsels of Fall deliciousness. 🙂 I know I will!

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P.S. Do you like the hand-me-down dishes I got from my brother?  I wouldn’t say they are exactly Fall themed, but the color scheme is spot on.

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Hope you all are enjoying October!  There are more pumpkin and apple recipes to come and other non-Fall recipes (for those of you who are still mourning the loss of Summer).
RECIPE (adapted from Yahoo)
Cookies:
– 2 1/2 cups all-purpose flour
– 1 tsp salt
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp clove
– a pinch of ground ginger
– 1 cup butter, room temperature
– 1 cup brown sugar, packed
– 1/2 cup granulated sugar
– 1 egg, room temperature
– 1 tsp vanilla extract
– 1 can pure pumpkin (15 oz)
– 2 cups chocolate chips
Preheat oven to 375 degrees F.  Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, clove, and ginger.  Set aside.
In a mixing bowl, cream butter and sugars.  Add egg and vanilla and mix until combined.
Pour dry ingredients and pumpkin into the butter mixture, a little at a time, alternating between the two, until everything is combined.  Do not over mix.
Using an ice cream scoop or any other scooping device (hands count), scoop out balls of the dough onto the baking sheets.
Bake 16-18 minutes.  Allow to cool.  Enjoy!  That’s it.  Super simple. 🙂
*You can also find my pictures and posts on Facebook, Pinterest, Tumblr, and Instagram. 🙂

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