Pumpkin Chocolate Chip Cookies


I have a little helper and her name is Lilly-Bear. I have been training her up to bake with me since it makes the process so much more enjoyable. Exchanging the word enjoyable with slow or frustrating also makes the sentence true but let’s not dwell on the negatives, people.

She really enjoys pouring all the ingredients into the bowl by herself and watching the mixer stir it up.

I let her scoop out the dough and then I plopped it onto the parchment-lined cookie sheets. It’s all about easy clean up ladies and gentlemen.

This picture illustrates why her help makes the baking process both slow and frustrating at times. It’s impossible for this 3 year old to not lick her hands when they get messy no matter how many times I tell her not to (frustrating), leading to multiple hand washings (slow). Oh well. She’s certainly cute to look at.

Cookie may be the wrong word for this treat. There is nothing crumbly or crunchy about it and it bakes up into unique shapes based on how you plop the batter onto the cookie trays. I’d say it’s much more like a muffin. Call it a mufkie, a cookfin or whatever the heck you’d like, just make these delights and see for yourself. In the past 30 hours me and the kids have eaten scores of these babies. Here’s the recipe:

Pumpkin Chocolate Chip Cookies


1/2 Cup butter,1 1/2 Cup white sugar, 1 egg, 1 can pumpkin (not pie mix!) or 1 1/2 cups (depending on how much pumpkin flavor you like), 1 tsp vanilla, 2 1/2 – 2 3/4 flour (if you use more pumpkin, use more flour), 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 tsp ground nutmeg, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/2 bag semi-sweet chocolate chips.


Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper. In a large bowl cream butter andsugar until light and fluffy. Beat in the egg. Stir in pumpkin and vanilla.

In another bowl mix flour, baking powder, baking soda, salt, nutmeg, cinnamon and pumpkin pie spice. Gradually mix into creamed mixture. Stir in chocolate chips. Drop by teaspoon fulls onto cookie sheets. Bake about 15 minutes.



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