Fall is rapidly approaching like a train, and even though the weather says otherwise, we still get in the mood for things related to fall. The mighty pumpkin adds so much to fall recipes. Besides being used for the Halloween mascot, pumpkin has so many uses–from soups, breads, to cookies.
Speaking of cookies, I recently made pumpkin chocolate cookies, and they came out so good, I wanted to share the recipe with you.
It comes from the Gooseberry Patch Circle of Friends Cookbook.
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Great Pumpkin Cookies (I read it like it's about the GREAT PUMPKIN...LOL)
4 cups all-purpose flour
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2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon allspice
2 teaspoon nutmeg
1 teaspoon salt
2 cups butter
2 cups sugar
2 eggs, beaten
2 tablespoon vanilla
15-ounce can pumpkin
2 cups of semi-sweet chocolate chips
Preheat the oven to 350 degrees.
When I use my mixer, I start with the wet ingredients first. I beat the eggs, pumpkin, and vanilla all together. Then I add the dry ingredients: flour, baking powder, spices, and salt. Then stir in the chocolate chips.
If you are not using a mixer, use two separate bowls for the wet and dry ingredients and then incorporate them. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 15 minutes. Frost with Chocolate Cream cheese frosting posted below or put Nutella on them. Yum!!
This recipes makes 4 dozen. If you want less, which I did, I divided the recipe by 4. Instead of 1/2 of an egg....I just used the whole egg and it came out great.
Chocolate Cream Cheese Frosting
3 1-ounce squares of semi sweet baking chocolate
3 ounces cream cheese softened
1/2 teaspoon of vanilla
1 and 1/4 cup powdered sugar.
Melt chocolate in a double boiler, let cool. Beat in cream cheese and vanilla. Beat in powdered sugar until smooth.
Ice the cookies and enjoy!