Baked. Pumpkin Cookies.

For as long as I can remember, around this time of the year; my mom would pull out the kitchenaid mixer as a constant staple to her counter top. You see, once it was cool enough outdoors it was time to start whipping up the batches of pumpkin & chocolate chip cookies at my families house.

These pillows of pumpkin perfection dotted with choco chips are a HUGE crowd pleaser. From the office Halloween luncheon to your late night bon fire, these will NOT disappoint, promise. Try them, you’ll thank me.




"i heart pumpkin cookies recipe"

Pre-heat over 350'

Combine...
- 1 cup canned pumpkin
- 1 beaten egg
- 1/2 c oil (vegetable)
- 1 c sugar

Mix w/ combined dry ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda + 1 tsp milk (dissolve)

Once combined, stir in...
- 1 tsp vanilla extract
- Chocolate Chips (As much or as little as you like - I use the entire bag!)

Spoon onto baking sheet in little "blobs." (Yes, that's a technical term!)

Bake for 10-14 minutes...toothpick should come out clean.


If you’re not into baking, Elmwood Bakery on Madison Ave in Lakewood makes adorable spooky petit fours for sharing, Blackbird Baking Company is currently whipping up batched of Pumpkin and Ginger cookies, theres always the apple tarts available at On the Rise Bakery on Fairmont or not to be missed chocolate dipped macaroons from Prestis...I digress.

Who has a sugary sweet tooth? Not me! :)