To me, pumpkin stuff starts before Thanksgiving and last until Christmas. And I buy a few extra cans of pumpkin puree and use/freeze for throughout the year. You know, because sometimes in July you really need pumpkin chocolate chip cookies. I originally got this recipe from Amelia Lyon‘s Instagram (@amelialyon) and I’ve made them a ton since I found the recipe…seriously SO good. I use whole wheat flour, add a bit more spice to make them take even more like pumpkin pie, and then devour. Next step is to make these gluten free!
//PUMPKIN CHOCOLATE CHIP COOKIES//
Preheat oven to 350 F. Sift together:
2 c. flour (I’m at a high altitude, so for me it’s 2 1/2)
1 t. baking powder
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground or grated nutmeg
1/2 t. ground ginger
1/4 t. ground cloves
Mix wet ingredients together, then add the dry ingredients:
1/2 c. melted or really soft butter
1 c. brown sugar, packed
1 c. canned pumpkin
1 t. vanilla
Stir in a bag of semi-sweet or dark chocolate chips. Bake for 12-15 minutes on a parchment-lined baking sheet.
P.S. Today’s the last day of my Black Friday through Cyber Monday sale! Use code BLACKFRIDAY for 25% off, and the first 25 people to write “Free Print Please!” in the notes will receive a free random print with their order!
P.P.S. My sister in law pointed out that my photos have molasses in them, when there is no molasses in my cookies… :P Forgot to mention that in a pinch, when you forget to buy brown sugar, you can mix 1 c. white sugar with 2 T. molasses for instant brown sugar.