Pumpkin Chocolate Chip Cookies

A coworker of mine brought in these cookies and I devoured them. No, really. It was not a pretty sight. There were some leftover from that batch and I brought some home for the kiddos. Well, for Aaron. He devoured them as well.

I made a batch this weekend with the kiddos and actually made two separate batches. The first batch was just pumpkin (so just skip the chips step on this recipe) and the other with the chips. This way both kids could enjoy.

I do recommend splurging and buying Ghiradelli chips for this recipe, they make all the difference in the world.



Here's what you need:

1 cup of canned pumpkin
1 cup of white sugar
1/2 cup vegetable oil
1 egg
2 cups of all purpose flour
2 teaspoons of baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla
2 cups semisweet chocolate chips

Here's what you need to do:

Combine pumpkin, sugar, vegetable oil, and egg.
In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
Dissolve the baking soda with the milk and stir in to the flour mixture.
Add flour mixture to pumpkin mixture and mix well.
Add vanilla and chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.
When they are done, let them cool and then put into the fridge. These cookies taste a million times better chilled, trust me!

Enjoy!

Maple Pumpkin Muffins

I got this super yummy recipe from my friend Heather a few weeks back and finally remembered to get the canned pumpkin at the store the other day. These muffins are crazy delicious and practically scream Fall. This time I made them with walnuts, but I think when I make them again I'll try pecans (pah-chans y'all not pea-cans).

Here's what you need:

• 2 cups all-purpose flour
• 3/4 cup plus 2 TBSP packed brown sugar,divided
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 eggs
• 1 cup canned pumpkin
• 3/4 cup evaporated milk
• 1/4 cup vegetable oil
• 3 TBSP maple syrup,divided
• 1/2 cup chopped pecans or walnuts
• 1 package (3 oz) cream cheese,softened (I discovered they actually sell this size, which makes it a lot easier than dividing up a 8 oz package)

Topping:

• 1/4 cup chopped pecans or walnuts
• 2 tsp brown sugar

What to do:

• In large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon,baking soda,pumpkin pie spice and salt.
• Whisk eggs,pumpkin, milk,oil, and 1 TBSP syrup
• Stir into dry ingredients just until moistened.
• Fold in pecans/walnuts
• In a small bowl, beat cream cheese and remaining brown sugar and syrup until smooth.
• Gently stir into batter until mixture appears swirled.
• Fill greased or paper-lined muffin cups about 3/4 full.
• Combine topping ingredients;sprinkle over batter.
• Bake @ 400 for 20-25 mins or until toothpick comes out clean.
• Cool for 5 mins before removing from pan to a wire rack.
• approx 1 doz [I actually got 1 and 1/2 doz.]

Thanks again to Heather for this really yummy recipe! Hope you enjoy!