Pumpkin Chocolate Chip Cookies

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

Preheat oven to 350.

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!

Pumpkin Oatmeal Butterscotch Cookies

I realize it's summer but just bear with me for a second.
Pumpkin is one of the greatest ingredients for baking. It adds a special twist and extra moisture. Thanks to the convenience of canned pumpkin, these delicious baked goods can be made all year long.
These cookies are perfectly soft and just melt in your mouth.
These will be a hit no matter what the crowd. Trust me.
Pumpkin Oatmeal Butterscotch Cookies
Adapted from Blue-Eyed Bakers

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 3/4 cup butterscotch chips
• 10 tablespoons butter, softened
• 2/3 cup sugar
• 2/3 cup brown sugar
• 2 egg whites
• 2/3 cup canned pumpkin
• 1 cup oats
• 1 cup semisweet chocolate chips

Preheat over to 350.
In a food processor pulse together flour, baking soda, baking powder, spices, and butterscotch chips are finely ground.

In a separate bowl, cream butter and sugars until fluffy. Add egg whites and pumpkin until combined. Add the flour mixture and stir. Add oats and chocolate chips. Mix until combined.

Cover and refrigerate for at least one hour.
Drop by tablespoon of dough onto greased baking sheets two inches apart.

Bake for 12-15 minutes or until cookies are golden. Cool and enjoy.