Fall Will Come And You Will Ask . . .

My sweet girls -

When you grow up and move away from home ( which someday you all will and that will make me sad and that is a topic for another day). When you grow up and move away fall will come and when it does you will crave pumpkin chocolate chip cookies.  It is a staple around here on Blanchard Road.  These cookies taste best when made about the first week of September and only until mid November - otherwise they are no good. There are many recipes out there, some are good, some are not.  This is the one we like. . . with one small tweak - we do 1/2 semi sweet chocolate chips, 1/2 milk chocolate.    They are yummy, any time, any where, for anyone - People will like you for these, they will eat more than one, they may even eat yours.

Gluten free version cut recipe in 1/2 ( still do the 1 egg) and use 1 cup of the cooks illustrated flour recipe

The BEST pumpkin chocolate chip cookies

Ingredients:

• 1 cup canned pumpkin
• 1 egg
• 1/2 cup vegetable oil
• 1 cup white sugar
• 2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp milk
• 1 TB vanilla
• 1 12oz bag chocolate chips

Directions:

1. Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
2. Add vanilla and chocolate chips and stir until combined.
3. Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.

recipe from the iheartnaptime blog with a few tweaks