I recently had a mishap with my car and it restored my faith in that there are GOOD people in this world! These guys were so nice I made them some of these awesome Pumpkin Chocolate Chip Cookies.
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I promise I’m not gonna overload you with too many pumpkin recipes at one time. I just had pumpkin puree and chocolate chips left over from the Chocolate Chip Pumpkin Dip, and it was only appropriate to make these cookies for the nice guys that helped me.
It seems like since we got back from the trip, the most CRAP has happened! I understand it could be worse, but dangit! It started with finding out that Chance had cancer.
So I’m driving along, taking Chance to my ex-husband so that he can be with him for the week (you know we have this “joint custody” thing). Out of nowhere is this pot hole in the road that I hit spot-on like a champ. Blew my tire so bad it came off of the rim.
Luckily it happened by Stone’s Collision Center. At that point I had had it and was about to freak. I get out of my car with tears running down my face into the collision center needing help.
And as if it couldn’t get any worse, my spare was flat. THANK GOD it happened next to that place. The nice guys put air in my spare and had it on in no time. And seemed so happy to do it! I know I pulled them away from their work but they had such a great attitude. They wouldn’t let me pay them for their time, so making them these cookies was the least I could do.
I hope they enjoy them as much as I did when I took the first bite… there’s a hint of pumpkin and spice all mingled into a perfect, chewy chocolate chip cookie.
So this week has been much better and thank you for letting me vent. (Shew!) I just had to recognize great people that went out of their way to help me when I needed it most. THANK YOU! 🙂Print
A hint of pumpkin and spice all mingled in a perfect, chewy chocolate chip cookie!
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree
- 3 cups milk chocolate chips, divided (2 cups for batter, 1 cup for topping)
- Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper, or spray with cooking spray.
- In a large bowl, whisk together flour, baking soda, salt and pumpkin pie spice. Set aside.
- Using a mixer, beat butter until smooth. Slowly add in white sugar and brown sugar and beat until mixture is fluffy.
- Add eggs, one at a time, and continue to beat. Add vanilla extract and pumpkin pie spice. Beat until incorporated.
- Slowly add flour mixture to batter, continuing to beat until blended.
- Stir in 2 cups of the chocolate chips.
- Drop by heaping tablespoons onto a greased cookie sheet or a cookie sheet lined with parchment paper. Add additional cup of chocolate chips to tops of each cookie, distributing evenly.
- Bake for 15-20 minutes, or until browned around edges. Allow to cool for 2-3 minutes, then place on wire rack to completely cool.
Adapted from Food Network