PUMPKIN CHOCOLATE COOKIES

I love Fall! Wait- it is Fall here in Utah, right?! At least it will be in a few days…
Part of my love for this season comes from the warm, delicious baked goods I get to cook. The aroma fills the house and soon the kids are sneaking some off the cooling rack when I’m not looking.  Here’s a favorite cookie recipe of mine that I hope you all enjoy: Pumpkin Chocolate Chip Cookies. The original recipe is here; I made a few changes. If you’ve never had these, the cookie is more like a cake-cookie: light, fluffy and thicker than your typical cookie. They’re soooo addicting! I double the recipe and keep some in the freezer.
If you don’t have canned pumpkin, use fresh! Even jack-o-lantern pumpkin puree works well in these cookies.
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 TBSP vanilla extract {tablespoon!}
1- 1 1/2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Mix pumpkin, sugar, oil and the egg until well blended. Add the spices. Slowly mix in flour and remaining ingredients.
Drop large spoonfuls on a greased cookie sheet. Don’t bother making them look pretty- the cookies will puff up a bit and even out any rough edges.

Bake at 365 degrees for 11-13 minutes, depending on the size of your cookies. Cool & enjoy! These are wonderful warm, right out of the oven.

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