The weather here never ceases to amaze me. This time last week, my daughters field hockey game was cancelled due to excessive heat… Then within a couple of days it started raining and we’ve had high’s in the 60′s all week! Near 100 to 60 in one week- crazy!!
With the cooler weather has come the inescapable need to bake something!! I seriously tried to resist, but that can of pumpkin in the pantry was calling my name.
So I made my families favorite Pumpkin Chocolate Chip Cookies. It’s funny, a couple of years ago I was craving cookies and needed to use up some canned pumpkin left over from Thanksgiving. So I flipped through my cookbooks and found this recipe. I made them on a “whim” and my kids SCARFED them down in a day! I was a bit shocked they usually don’t like this type of cookie.
I made them when they were at school yesterday. I couldn’t resist, with the cool crisp wet weather it feels like fall here. They were pretty excited when they got home. Which made me feel I need to do stuff like that more often….
Here’s the recipe- now to hide the cookies, so there are some left for tomorrow!
Pumpkin Spiced & Iced Cookies- recipe by Nestle
2 1/4 C flour
1 1/2 t pumpkin pie spice
1 t baking powder
1/2 t baking soda
1/2 t salt
1 C butter, softened
1 C sugar
1 can (15 oz) 100% pumpkin
2 large eggs
1 t vanilla extract
2 C Tollhouse semi sweet chocolate chips
Preheat oven to 375
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in mixer until creamy. Beat in pumpkin, eggs, and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoons onto baking sheet.
Bake 15 minutes- until edges are lightly browned.
Let cool on cooling rack. After cool spread with icing:
1 c powdered sugar
1 t vanilla
1 1/2 t milk