Pumpkin cookies aren’t just cookies. They are cookies with vegetables in them, which is pretty darn awesome. I don’t know about you, but I’m happy to squeeze in vegetables anywhere I can, and if you are going to eat a cookie, it might as well have some Vitamin A in there.
Hopefully you aren’t tired of pumpkin yet. Apologies if you are, just hang tight and I’ll be all about peppermint and Christmas cookies before you know it. But I love pumpkin year round, so it’s awesome when I can share that love. People sometimes look at you funny when you buy pumpkin in March. I once had a cashier ask me if I was buying canned pumpkin for my dogs. I guess she couldn’t understand why someone would want pumpkin in spring. Um, hello, cookies, pies, breads… do I need to go on?
And speaking of buying pumpkin, why is it that stores will stock pumpkin year round, but often only in the form of the pumpkin pie mix in a can. No. Just no. Stock pumpkin. If I want a pie, I will make a pie (seriously, it’s easy, don’t use a canned mix), but don’t be telling me that’s all I can make. Stock the versatile product, the plain canned pumpkin. This always boggles my mind. It also sometimes lead to me
hoarding stocking up on canned pumpkin, you know, just in case. Just in case what? Just in case you have a four year old who thinks a tiny piece of crust-less pumpkin pie is magic and will therefore eat her dinner to get some. When that’s the case, you need those cans of pumpkin. Trust me.
Okay, let’s make some chewy, yummy, chocolate chip pumpkin cookies!
Want some more pumpkin chocolate chip cookies? I’ve got some for you!