For the past few months, we’ve been on a rollercoaster flying through life. It’s been such a whirlwind I feel like we missed pumpkin season. We always make it out to Mark’s Melon Patch to pick out a few pumpkins, a hayride, and photos, but this year we didn’t even buy a pumpkin from the grocery store!
Feeling like the kids missed out, I decided to try a new pumpkin chocolate chip cookie recipe. We made memories and a mess in the kitchen, but the cookies were delicious! The recipe said it’d make 36 cookies – our batch made about 136, seriously! The dough kept on coming.
What do you need?
2 cups of canned pumpkin
4 cups of flour
2 cups of sugar
1 cup of softened shortening (butter-flavor Crisco)
8 tsp. of baking powder
2 tsp. of salt
5 drops of Cinnamon Bark Vitality oil
2 drops of Nutmeg essential oil
1 drop of Ginger Vitality oil
1 bag of semi-sweet chocolate chips
What to do?
Preheat oven to 400 degrees.
Combine all ingredients (except chocolate chips) and mix until smooth.
Add chocolate chips.
Scoop 1 tbsp. of batter for each cookie on a lined cookie sheet.
Bake 8-10 minutes.
The batter kept multiplying over here, so we decided to share with our new neighbors. More about that soon!
You can find the original recipe here. For the record, Ashley’s were much prettier.