Turkey O’Clock is approaching.
And at the moment I’m in Minnesota hanging out in the kitchen with my mom. I just can’t wait to share with you guys what her and I are making this year for dessert. (I’ll be posting them next week!)
The truth is, I made these cookies before I left. It’s important to me for Jake to have a constant supply of cookie-goodness while I’m gone.
These remind me of what the lovechild would be of a cookie and a muffin. You see, pumpkin keeps cookies fluffy. Don’t bother letting that stop you from making these, though. They’re super tasty, and a breeze to throw together.
But beware! These don’t spread much when baking. So they pretty much bake up looking exactly like how you scooped the dough. As you can see, I scooped these will-nilly. These cookies are individuals. They’re unique. They’re kinda spiky.
Bring these to your family for thanksgiving! Toss them in a tin! They can be jostled and still maintain their good looks.
P.S. Happy Thanksgiving Eve!
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups sugar
- 1/4 cup vanilla yogurt
- 1 C canned pumpkin
- 1 t vanilla extract
- 2 1/2 cups flour
- 1 t baking powder
- 1 t salt
- 2 t cinnamon
- pinch of ground ginger
- pinch of ground cloves
- pinch of nutmeg
- 1 (12 oz) bag of semi-sweet chocolate chips
- Preheat oven to 350° F and line two baking sheets with parchment paper or spray them with cooking spray.
- Cream together the butter and sugar with an electric mixer for 1 minute. Add the yogurt, pumpkin, and vanilla extract. Beat until combined.
- In a separate bowl whisk together the flour, baking powder, salt and spices. Add the dry ingredients to the wet ingredients, mixing thoroughly. Stir in the chocolate chips.
- Using a tablespoon, scoop mounds onto the prepared baking sheets. Bake for 18-22 minutes, depending on the size. They will appear set, but will still be fluffy.