Here in Arizona, fall arrives around the end of October. I'm currently living in Phoenix so I can pretty much throw the possibility of fall arriving soon out the window. Every single day the high is somewhere around 110+ degrees. All I really want is to eat/drink pumpkin flavored things and wear tights, cardigans, and boots without risking a heat stroke. Unfortunately, I cannot do the latter but I can go home and bake pumpkin things to my hearts content.
This weekend I went home and bought two cans of canned pumpkin and went away to my lovely kitchen. My first pumpkin treat for the weekend was the classic and ever so delicious pumpkin chocolate chip cookie.
These are perfectly spiced, cakey, and bring you right to fall even if the weather won't cooperate.
Pumpkin Chocolate Chip Cookies
Adapted from My Baking Addiction
- 1 cup canned pumpkin
- 2/3 cup sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 egg whites
- 2 teaspoons vanilla extract
- 2 1/3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 2 cups chocolate chips
Mix pumpkin, sugars, oil, egg whites, and vanilla.
Once combined, add dry ingredients and mix until dough forms. Add chocolate chips. Chill dough for 15-20 minutes.
Drop by tablespoonfuls onto a grease baking sheet about 2 inches apart. Bake for about 10 minutes or until set.
Cool and enjoy!