Pumpkin Chocolate Chip Cookies

21 Nov

And another one bites the dust.  Seriously, where do weekends always go!?  Meh.  Ours was wonderful – just wayyy too short!

On Saturday we went to a cute little local craft show – and I gots me a new apron.  And, it might just be my new all time fave. Sure it’s a childrens apronbut that shouldn’t put a damper on my fun right!?

And Aslan likes it too!

The idea behind going to the craft show was getting a head start on Christmas shopping.   How we ended up with 3 adorable pressed pansy frames, that cutie reindeer apron, a spring-y hand towel, and 2 boxes of girl scout cookies instead remains a mystery to me.  But on the bright side – these little pressed flowers are *perfect* for our pocket shelves…  See!

The weekend was absolutely jam packed with loveliness – too much for this little post to handle… Namely girlfriends that stick together through thick and thin and a warm and welcoming family of believers.

And then there were these babies:


One of my fave ladies brought a variation of these to girls night.  Which I promptly inhaled to the tune of cinco.  The following day I totally stole borrowed her idea and made a slightly different version (sans oatmeal – picky  hubs) for our first Thanksgiving of the season. [Yes, we have 4 this week – what’s it to ya;)?]  And although my version wasn’t quite as cutsy (mainly because they were giant, not tiny in any way)  They were easy peasy and a big hit… Please read: You should make these ASAP. They taste like fall.  Only less dead leaves and more pumpkiny, chocolately, cakey-cookieliciousness.


Pumpkin Chocolate Chip Cookies

Recipe adapted from allrecipes.com

  • 1/2 cup shortening
  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts (optional)


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. Cook the pumpkin with the spices in a saucepan over low heat for about five minutes. (=Takes out the ‘canned’ taste magically.)
  3. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls (or if you’d rather go big – about half a ice cream spring-loaded scoop [=1/4 cup] ) onto the prepared cookie sheets.
  4. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

Promptly inhale.  At least 5 of them.  Your tastebuds will thank you:)  Probably your hips too;)


PS)  Sorry about all the shadowy pics.  Instead of pointing out the fact that I’m a pretty awful photographer, lets just chalk it up to the darkness that is Upstate NY this time of year.  Through freakin’ May.  Now do you love NY?


One Response to “Pumpkin Chocolate Chip Cookies”


  1. The halls are decked. « Baking Life By The Horns - December 20, 2010

    […] THREE VINTAGE, CRAZY ADORABLE, OVER THE TOP CUTE CUPCAKE ORNAMENTS (*shouting in excitement*), or a particular reindeer apron which absolutely is a decoration in all its childsize glory, or our gingerbread man potholder, or […]

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