I grabbed all my fall decorations from my grandma's garage the other day and started decorating our little abode. It's raining right now and I have some hot apple cider and I love it! I love fall. I have pumpkin candles, leaf decorations, gourds on the table, and constant horror movies playing on the television.
I did want to make some fall desserts so I found this recipe on Betty Crocker's website. It's specifically for gluten free necessity but I tweaked it just a little bit for our wants. This one is for Chocolate chip pumpkin cookies and is INSANELY easy.
Pumpkin-Chocolate Chip Cookies
3/4 cup canned pumpkin(not pumpkin pie mix)
1/4 cup butter, softened(not melted)
1 tsp vanilla
1 egg
1 package(19 oz) Betty Crocker chocolate chip cookie mix
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees. Grease cookie sheets with spray or shortening.
2. In large bowl, stir pumpkin, butter, vanilla, and egg until blended. Stir in cookie mix and cinnamon, until soft dough forms. Drop dough by tablespoons 2 inches apart on cookie sheets.
3. Bake 10 to 12 minutes(it took about 10 with our oven). Cool for about 15 minutes.
The recipe says that it makes 3 dozen cookies. It did not for me. It made 12 large cookies. It's too bad because these were so delicious I wanted to share them with everyone.
If anyone has any other fall baking recipes give them to me because I'd like to keep baking up until holiday time comes!
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