Saturday, October 20, 2012

guest post: kumquats and such!

Today, we have a great recipe for pumpkin cookies from a fellow military spouse, Jennifer!  I met her through our first duty station and we had our first babies within two months of each other.  Made for some great play dates :)
Hope you enjoy!

Fall is my favorite season for a myriad of reasons.  But the most important reason is: readily available canned pumpkin!  (Yeah, it’s available year round in lots of grocery stores, but it rates its own display this time of year!)

I can’t wait to take advantage of this fall perk and made pumpkin chocolate chip cookies.  

They are actually like little bites of cake because they are so soft and fluffy!  A perfect fall treat!


1 cup canned pumpkin
1 cup white sugar
½ cup vegetable oil
1 egg
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
½ tsp salt
1 tsp baking soda
1 tsp milk
2 tsp vanilla
2 cups semi-sweet chocolate chips (I use an entire bagJ)
Optional addition: Walnuts

1.        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 into the pumpkin mixture. Add flour mixture to pumpkin mixture and mix well.
2.        Add vanilla and chocolate chips (and nuts if you choose)
3.        Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.

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