Chris and I don't eat a lot of sweets (we prefer to end with a cheese plate vs. cheesecake), so I don't spend a lot of time baking. Plus, I have no patience for the precision and measuring involved in most baking recipes. And, while a decadent dessert is a nice way to end a meal, we struggle to finish it all after a few days. There's nothing sadder than throwing out a half-eaten, five-day-old cake.
But, we've been having some glorious fall weather, and I decided that we needed to celebrate it with either some pie or cookies, so I made both -- kind of.
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| No licking the spoon! |
Pumpkin Pie Chocolate Chip Cookies
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| Cookies!!! |
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white sugar
- 1 stick softened butter (1/2 cup)
- 1 1/2 cups of canned pumpkin pie puree (with spices)
- 1 large egg, lightly beaten
- 1 bag semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Grease or line 2 baking sheets with parchment paper.
- Mix together the dry ingredients minus the sugar and set aside.
- In a separate bowl, cream together the butter and sugar until well blended, then stir in the egg and the pumpkin pie mix.
- Add the dry ingredients a little at a time until well combined.
- Stir in the chocolate chips.
- Use scooper or spoon to drop rounds of cookie dough onto your prepared baking sheets -- at least 2 inches apart.
- Bake until puffy and lightly browned, about 15 minutes.
- Remove from oven and let cool for a few minutes before carefully moving from pan to cooling rack with a spatula.
- Let them cool as long as you can, then devour with your dinner date.
P.S. Stir the leftover pumpkin pie mix into vanilla or honey Greek yogurt and crumble some ginger snaps into it for another lovely treat!
xoxo,
LPG