Pumpkin Chocolate Chip Cookies

Kayla and I were in the mood to make some chocolate chip cookies on my birthday and we searched on pinterest for a recipe, these cookies looked good and we decided to try them. They were so so so delicious! The perfect cake-y but cookie texture at the same time. Unfortunately I lost the recipe soon after we made them and I thought that I was going to cry, I probably spent 30 minutes googling and when I found it again I may have danced a little :) This recipe is definitely going in the favorites. 

Pumpkin Chocolate Chip Cookies

Recipe came from My Delayed Fairytale

Pumpkin Chocolate Chip Cookies

Makes: 20

Ingredients

Mix the following together:

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

Mix the following together in a separate bowl:

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

Mix the following together before adding to flour mixture:

1 teaspoon milk

1 teaspoon baking soda (dissolve with the milk)

Add to entire mixture: 

1 tablespoon vanilla extract

2 cups of semi-sweet chocolate chips

Preparation:

1. Combine pumpkin, sugar, vegetable oil and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg and salt.

2. Dissolve the baking soda with the milk and stir in.  Add flour mixture to pumkin mixture and mix well.

3. Add vanilla and chocolate chips

4.  Drop by spoonful (generously) on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 9 minutes.

Special Touch: I like to place a few of the chocolate chips on the top of each cookie before I bake them to give them a more finished look.  Enjoy!  And don't eat the whole batch!

Monster Cookies

These cookies have all things yummy in them, peanut butter, oatmeal, m&m's, sugar, etc. I could just easily eat the dough (lets be honest I did eat the dough :D). I have a problem here in Utah, most of my cookies come out flat :( but besides that they tasted great!

Monster Cookies

Recipe came from Recipe Girl

Monster Cookies

Yield: 36 regular sized or 22 giant cookies

Prep Time: 15 min

Cook Time: 10 min

Ingredients:

1 1/2 cups creamy or chunky peanut butter

1 cup packed light brown sugar

1 cup granulated white sugar

8 tablespoons (1 stick) unsalted butter, softened

3 large eggs

1 tablespoon vanilla extract

4 1/2 cups quick cooking oats

2 teaspoons baking soda

1 cup semi-sweet chocolate chips

1 cup M&M's plain chocolate candies

Directions:

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.

2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.

3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking.

4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Pumpkin Pie Cinnamon Rolls

I used to refuse to even try anything that had pumpkin in them. If you had shown me this recipe a few years ago I would not have even contemplated even trying it, but as I was looking through recipes for one to try this one sounded delicious and I couldn't wait to try it. The frosting was soooooo good and I tried the cinnamon rolls right after I cooked them, they were good but I think they were even better the next day. My only complaint is that the way they suggest putting the filling in the rolls makes it so that when you bite into it you can get way too much filling at one time, I would suggest rolling out the dough like you normally do with cinnamon rolls and spreading the filling out even across the dough.

Pumpkin Pie Cinnamon Rolls

Recipe came from Diethood

Pumpkin Pie Cinnamon Rolls

Ingredients

• 2 cans Pillsbury Crescent Rounds
• 4 tablespoons butter, melted
• 1/2 cup pumpkin puree (not pie filling)
• 1 tablespoon milk
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
For the Frosting
• 4-oz cream cheese, softened
• 1-1/2 cups powdered sugar
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 375.
• Lightly grease two 8-inch cake pans with non-stick spray; set aside.
• Separate dough into 16 rolls and unroll.
• Brush each piece of dough with melted butter.
• In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
• Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
• Carefully roll up each dough, lightly pinching seams together.
• Arrange the rolls 1 inch apart in the prepared cake pan.
• Bake for 16 to 18 minutes, or until tops are golden brown.
In the meantime prepare the frosting.
• Place cream cheese in your mixer's bowl and cream for 1 minute.
• Gradually add in powdered sugar and continue to beat until well combined.
• Mix in pumpkin pie spice.
• Add vanilla and mix until thoroughly combined.
• Remove pans from oven and immediately brush each roll with frosting.
• Serve