Pumpkin Chocolate Chip Cookies

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!

Pumpkin Chocolate Chip Cookies {makes 3 dozen+}
Recipe adapted from Jessica’s friend Liz

• 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

Directions:

1. Preheat oven to 350° F and line two baking sheets with parchment paper or spray them with cooking spray.
2. Cream together the butter and sugar with an electric mixer for 1 minute. Add the yogurt, pumpkin, and vanilla extract. Beat until combined.
3. 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.
4. 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.