For some reason, when I make these cookies for my grandkids, I feel like they are a little healthier than regular cookies even though they have plenty of chocolate chips in them!  And boy, do my grandkids gobble them up!  These Pumpkin Chocolate Chip Cookies never last long once they know I’ve made them.

Here are the ingredients for these cookies:

½ cup (1 stick) unsalted butter, softened
1 ¼ cup brown sugar, packed
1 ½ cup pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice  (check out our great recipe for this!)
1 1/2 cup semi-sweet chocolate chips (reserve 1/2 cup for garnish)
1 cup chopped walnuts, optional 

Recipe Instructions:

Preheat the oven to 350 degrees F
Line two baking sheets with parchment paper or silicone baking mat
In a large bowl, beat together butter and brown sugar until smooth and creamy

Add the pumpkin, eggs, and vanilla extract and beat until well combined
In a medium bowl, whisk together flour, baking powder, salt, and spices
Gradually add dry ingredients to the pumpkin mixture until well incorporated

Stir in chocolate chips and walnuts, if using

Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets

Add the 1/2 cup chocolate chips on top to garnish.

Bake at 350 degrees F for 10-12 minutes, or until the edges of the cookies are lightly browned.

Remove from the oven and let cookies cool on baking sheets for 5 minutes before transferring to cooling racks
Place cookies in an airtight container and store for several days at room temperature; freeze for longer storage.

See how great they look?  They taste amazing too which is why they never last for long.  Which is why I’m on my way to make some right now!

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Pumpkin Chocolate Chip Cookies

Yummy pumpkiny goodness in a soft cookie. And did I mention they have chocolate chips?

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 50

Author TGIF - This Grandma Is Fun

Ingredients

• ½ cup 1 stick unsalted butter, softened
• 1 ¼ cup brown sugar packed
• 1 ½ cup pumpkin puree not pumpkin pie filling
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts optional

Instructions

• Preheat the oven to 350 degrees F
• Line two baking sheets with parchment paper or silicone baking mat
• In a large bowl, beat together butter and brown sugar until smooth and creamy
• Add the pumpkin, eggs, and vanilla extract and beat until well combined
• In a medium bowl, whisk together flour, baking powder, salt, and spices
• Gradually add dry ingredients to the pumpkin mixture until well incorporated
• Stir in chocolate chips and walnuts, if using
• Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets
• Bake at 350 degrees F for 10-12 minutes, or until the edges of the cookies are lightly browned.
• Remove from the oven and let cookies cool on baking sheets for 5 minutes before transferring to cooling racks
• Place cookies in an airtight container and store for several days at room temperature; freeze for longer storage

Are you in the mood for more pumpkin?  Take a look at these!!

The Best Pumpkin Muffins EVER

Pumpkin Pull Apart Bread

Pumpkin Crunch Cake

The post Pumpkin Chocolate Chip Cookies appeared first on TGIF - This Grandma is Fun.

When I was first married I used to wonder why my mother-in-law always made Banana Cream Pie every time we got together.  After a few years, I talked to my husband about it. Turns out, Banana Cream Pie is one of his all time favorites. I felt so selfish! How could I not know that? Maybe because I was not paying enough attention and was still a little too wrapped up in myself.

I have a much better handle now on what his favorites are. Besides banana desserts, he also loves Peanut Butter. You really should try out his new favorite Perfect Peanut Butter Cookies. They are amazing! But today for my wonderful hubby, I am sharing with you another of his all time favorite flavors. He loves, loves, loves any pumpkin dessert! So when I saw a pin for Homemade Pumpkin Spice Latte Syrup, I couldn’t wait to see if my hubby would like it on pancakes for our lazy Saturday Morning breakfast.

He was out washing our deck, getting ready to seal it, when I called him in for breakfast. He called back that he was too busy for breakfast.
All I had to do was tell him, Okay, but I made an Easy Homemade Pumpkin Syrup to go on the pancakes, and he came pretty quick. He loved it. And so did the rest of the family. I have made this syrup 3 times since then and the third time I doubled the recipe! It is that good! This is so quick and easy to make. And while it is simmering on the stove, you can be making your pancakes, and the house will smell like fall. We also liked this in hot chocolate to add some fall flavor. Tiffany at Domesticated Academic made hers to use as a Latte Syrup. It would be great as a glaze on bread, mmmm! There are so many ways you will put this Easy Homemade Pumpkin Syrup to good use!Thanks, Mandy, for letting us come enjoy a little time with your readers.

Enjoy this syrup!

We think it rocks!

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Easy Homemade Pumpkin Syrup

Author Adapted by MadeFromPinterest.net

Ingredients

• 1/3 cup pumpkin puree fresh or canned
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1 1/4 cups water
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice

Instructions

• This is so easy! Just add all the ingredients to your pot and boil. Once it comes to a boil, lower the heat to medium or medium-low to simmer and give it a stir every now and then, for about 10-15 minutes.
• At that point it will begin to thicken and coat the back of a spoon.
• Remove from heat and store refrigerated in an airtight container for 2 weeks.
• After refrigeration the syrup will become thick. Just warm it up to reach syrup consistency and enjoy.
• Leftover pumpkin puree can be frozen in an ice cube tray to make more syrup later on.

This amazing post has been shared with  Living Well Spending Less!

The post Easy Homemade Pumpkin Syrup appeared first on TGIF - This Grandma is Fun.