Now it's fall...

I love the changing of the seasons and once PSL (pumpkin spice latte) makes it appearance, we are all well aware that it is fall, wether the leaves have started to change colors or not.

I have loved these pumpkin chocolate chip cookies since I first discovered them (really super drunk at 3:00 am at a 24 hour grocery store in my glorious home state of Utah. I couldn't decide what was more strange that night/morning, me and my friends deciding that we must have these cookies or the Thai couple that was in front of us in the line buying a frying pan, at 3:00 am)

But I digress...

These cookies are soft and cake like and kept in an air tight container, the chocolate chips manage to stay soft and gooey. Just pumpkin cookie perfection.

Please notice the great fresh pumpkin that I used in this picture, even though I used canned pumpkin. I live in NYC, it's the best I got. Even though I use canned pumpkin, I still consider these cookies seasonal and once fall is over, these cookies won't be around again till next fall. I don't have too many rules but I am a stickler for this one. I have my priorities totally in check.

For the cookies

Heat oven 375 degrees

1 (15 oz) can pumpkin puree

2 lg eggs

3/4 cup vegetable oil

2 cups granulated sugar

2 tsp Vanilla

2 tsp cinnamon

1 tsp ground nutmeg

2 tsp ground ginger

1 tsp ground allspice

4 cups ap flour

4 tsp baking powder

2 tsp baking soda

1 tsp salt

2 cups semi-sweet chocolate chips

Whisk the eggs, sugar and vegetable oil together into a bowl, once bleneded, add the pumpkin puree and vanilla.

In another bowl, sift all of the dry ingredients and add to the egg, sugar, pumpkin and vanilla, stir till combined then add the chocolate chips.

Scoop dough onto cookie sheet (lined with parchment paper or gently sprayed with Pam)

bake for 16 to 18 minutes

Happy Fall!

#pumpkin #chocolatechips #fall #autumn #psl