pumpkin chocolate chip bliss

Hello friends!

Last week I posted a picture of my favorite fall treat, pumpkin chocolate chip cookies. I make them every year and they have never failed me. Since a bunch of people asked for the recipe, I thought I’d post a lil blog post and give you the back story!

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This recipe came to me via one of my best friends, Madeline, and her mom, Shae. The two of them are huge reason why I even know how to bake today.

I grew up across the street from them and in their kitchen I made my first apple pie (still my favorite recipe), baked a million different types of cookies, and became obsessive whenever we found a new favorite food. (Hey Madeline – remember when we made cornbread every day after school for at least a month straight?)

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We were a little pumpkin obsessed.

Madeline’s mom has a recipe for every occasion and keeps many of them in an amazing recipe card box THAT SHE ACTUALLY USES. I aspire to have her kitchen/be her in the kitchen. I don’t remember why we made these one fall day back in high school but the recipe came from that box, so they’re most likely magical in some way. All you need to know if that they were incredible that first day and still hold up!

I feel like they’re a mix between a muffin and a cookie, like little muffin tops that are perfect for any occasion. Madeline and I use them to win over friends because this recipe makes approximately one million cookies. I like all cookies with a little extra salt, so I sprinkle some on the top.

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Pumpkin Chocolate Chip Cookies (via the Rippstein family)
makes about 4 dozen cookies

1 c butter (melted)
3 c white sugar
2 eggs
2 tsp vanilla extract
1 (15oz) can pumpkin (or two cups pumpkin puree)
2 tsp baking soda
2 tsp baking powder
2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
5 c flour
1-2 bags chocolate chips (this depends on how chocolatey you want your cookies. Madeline leans towards 1 bag and I lean towards 2. Also, mini chips are perfect for these!)

  1. Preheat oven to 375F.
  2. Mix together the first five ingredients in a big bowl (butter – pumpkin)
  3. Mix together the next seven ingredients in a medium sized bowl (baking soda – flour)
  4. Fold dry ingredients into wet ingredients. When almost combined, all in chocolate chips.
  5. Scoop cookies out onto parchment lined sheet pan. Sprinkle with a little flaky salt.
  6. Bake for 8-12 minutes depending on the cookie size.

Wishing you the best on your food adventures,

Sav

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