I am so excited to be participating in the Crazy Cooking Challenge hosted by Mom’s Crazy Cooking! Every month bloggers are assigned a type of food and we have to search for the ultimate version in the blog world.
I love reading food blogs all over the internet so it’s great to be able to feature and highlight someone that you think is wonderful. After everyone has posted, you all get a chance to vote for the Ultimate recipe in the link party below.
This month’s ultimate recipe is Chocolate Chip Cookies. In honor of fall and my love of pumpkin, I decided to bake Pumpkin Chocolate Chip Cookies from the lovely Barbara Bakes. Everything she posts sounds and looks totally scrumptious. Her vast variety of desserts, main courses, side dishes and more make me drool!
These Pumpkin Chocolate Chip cookies are incredibly moist and have a cake-like texture. This recipe makes 5 dozen cookies so it’s great if you are baking for a crowd. I halved the recipe because it’s not good for anything pumpkin to be sitting around the house. Way too tempting.
The only change I made was to cut the amount of nutmeg in half because of personal preference. I really love cinnamon so I wanted to taste that more than the nutmeg.
I hope that you all enjoy checking out what my fellow bloggers have whipped up in the Crazy Cooking Challenge and make sure to check out Barbara Bakes for some amazing recipes!
Pumpkin Chocolate Chip Cookies
recipe from Barbara Bakes
Yields 5 dozen
1 cup shortening
3 cups sugar
2 teaspoons vanilla
2 cups canned pumpkin
5 cups flour
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 12-oz.package chocolate chips
1. Preheat oven to 375 degrees F.
2. Cream together shortening and sugar then mix in eggs, vanilla and pumpkin. In a separate bowl mix the dry ingredients together. Add the dry ingredients to the wet ingredients and mix well. Add chocolate chips.
3. Bake 12-15 minutes.