It’s a busy weekend around here! My mom just bought a new house, and everyone is lending a hand and giving it generous amounts of TLC, elbow grease and deep cleaning to help make it in to the perfect little home for her before she moves in. It’s amazing how quickly hard work can transform a fixer upper that is structurally sound, but cosmetically “challenged” if you will.
Since it’s almost impossible to get even simple tasks done with a 19 month old around, we figured it was best that I stayed home with the little one (not that she wouldn’t have fun helping Daddy re-wire all of the electrical outlets!). So I’m at home with her and helping in the best way I know how – FOOD! I wanted to share these delicious pumpkin chocolate chip cookies I whipped up for the hard working crew. These would make a great Thanksgiving dessert!
Chocolate Chip Pumpkin Cookies
- 3 3/4 cups of flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 stick butter room temp
- 1 cup white sugar
- 1/2 cup brown sugar
- 15 ounce can of canned pumpkin not pumpkin pie filling!
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup white chocolate chips
- 1/2 cup semi sweet or milk chocolate chips
- Preheat your oven to 350 degrees. Combine dry ingredients in a bowl and set aside. Combine butter, sugars, pumpkin, egg and vanilla until blended. Add dry ingredients to your wet ingredients until blended in (do not over mix). Add in your chocolate chips.
- Drop cookie dough by spoon or scoop onto your baking sheet, about 1" apart. Bake cookies for 13-15 minutes. Makes approx three dozen cookies.
Super moist and very delicious!