Surprise!  It’s another pumpkin recipe!

Wait, that’s probably not really a surprise, is it? 🙂

Since the Tall Boy has gotten my oven back in working order, I’ve managed to make pumpkin latte coffee cake, pumpkin creamer, and I’ve been dreaming about my pumpkin pie hot chocolate.  Even worse, I don’t see an end in sight to the baking of pumpkin-related fall goods.  I’m obsessed, what can I say?

Until some new obsession comes along…I did just buy two bags of Christmas special edition Nestle TollHouse baking chips, after all.

I also got a new camera lens last weekend.  So I did what any normal food blogger would do to practice…

I baked cookies.

I mean, why practice on a bowl of apples when taking pictures of fall baked goods is so much more fun?  Plus, I had a can of puréed pumpkin already open–a perfect excuse for cookie baking, if you ask me!

I was incredibly pleased with how these cookies turned out.  They were so soft and puffy, and had more of a cake-like consistency than do regular cookies.  It was kind of like eating a small pillow of cookie-cake.  Eek, so good!  Um, so good, I ate two before dinner.  And one for breakfast the next morning.  So much for losing those extra five pounds before Christmas.  I’m doomed, ya’ll.

They weren’t overly pumpkin-y, either, but with the addition of the pumpkin pie spice and nutmeg, they were a wonderful taste of fall.

Can you believe these cookies were even softer on day two?  Yay for pumpkin puree!

Pumpkin is definitely my number one go-to flavor for fall.  What’s yours?

Pumpkin Chocolate Chip Cookies
makes about 4 dozen cookies; I halved the recipe and we had plenty!
  • 2½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1½ teaspoons baking soda
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1½ teaspoons vanilla
  • 1 cup canned pumpkin
  • 12 ounces chocolate chips (I used semi-sweet)
  1. Preheat oven to 350. Line cookie sheets with a Silpat or parchment paper. Set aside.
  2. In a medium bowl, combine flours, baking soda, pumpkin pie spice and salt. Set aside.
  3. In the bowl of an electric mixer, beat butter on medium to high speed for about 30 seconds. Add sugars and beat until combined, scraping down the sides of the bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla until combined. Next, add if flour mixture until combined. Stir in the chocolate chips.
  4. Droup dough by 2-tablespoons on your prepared cookie sheets, approximately 2 inches apart. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 2 minutes, then remove to wire racks to cool completely.
adapted from Better Homes and Gardens Christmas Cookies, 2012

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Have a wonderful Friday, everyone!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!