Yesterday I got a baking bug and made another Caramel Apple Cheesecake and another Gingersnap Pumpkin Pie. Our family is in nummy-love with those two desserts, I think. And the kids just discovered how easy it is to make the homemade caramel. I have a feeling I am going to have to stock up on sweetened condensed milk, butter, and brown sugar now!!
The recipe for the gingersnap pumpkin pie calls for just one-half cup of canned pumpkin. In my last stock-up of pumpkin, I had only bought the large 15-oz cans. So, that left me with LOTS of pumpkin left-over. I needed something to use up the rest of that. Enter my daughter, who saw me baking and immediately wanted to bake, too. I told her that we had all of this pumpkin left-over, so maybe we could find a pumpkin cookie recipe. She eagerly agreed, so I hunted and found this one.
Well, my daughter wound up finding some unused clay while I was looking, so her baking bug left her for clay works. I wound up making them myself. But she thoroughly enjoyed them nonetheless- enough for me to go ahead and offer them up here! They came out very cake-like, with a smooth pumpkin-pieish flavor to them.
Chocolate Chip Pumpkin Cookies
Ingredients:
- 4 cups flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 can (15 oz) solid-pack pumpkin (mine was missing 1/2 a cup, but it didn't affect it any)
- 1 cup vegetable oil
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla
- 2 cups chocolate chips (I used about half that, since I don't like a lot of chocolate chips)
Directions:
- Preheat oven to 375*F. Lightly spray cookie sheet(s) with cooking spray.
- In a large bowl combine all ingredients but the chocolate chips. Beat on medium speed until well mixed. Stir in chocolate chips.
- Drop by tablespoon onto prepared cookie sheet. Bake for about 13-15 minutes or until edges begin to brown. Cool for 2 minutes and then transfer to a wire rack.
