Pumpkin Cookies!

Bonus weekend post for the win! I wanted to share this recipe, because I took it to church and then to work and they were a hit with everyone. This is my first pumpkin recipe of the season, but I assure you it won't be my last!

Use white chocolate or plain old chocolate chips!

Pumpkin Chocolate Chip Cookies adapted from this recipe on Tasty Kitchen
(my adaptations are in italics)

2-¼ cups All-purpose Flour (I used 1-1/4 white, and 1 cup whole wheat)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
2 teaspoons Pumpkin Pie Spice
½ teaspoons Salt
½ cups Butter, Softened
1 cup Granulated Sugar (I recommend cutting this in half or at least down to 3/4 c., you won't notice)
½ cups Brown Sugar
1 cup Pumpkin Puree (I totally didn't measure, and used almost a whole can)
1 whole Egg
1 teaspoon Vanilla Extract
1-½ cup White Chocolate Chips (I only had chocolate chip on hand)

Preheat oven to 350ºF. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars. Add the pumpkin, egg, and vanilla and combine thoroughly. Slowly add the dry ingredients. Stir in the chocolate chips. Drop spoonfuls of dough on a cookie sheet lined with parchment paper. Bake for 10-12 minutes in the preheated oven. (Mine baked a little longer) Cool for a couple minutes on the cookie sheet. The recipe makes 36 small cookies or 18 large cookies.

Yum!

Happy weekending!