You guys have been so patient. I know you loved the look of these delicious Pumpkin Chocolate Chip Cookies from my Friendsgiving post and I’m finally giving you the recipe! These were a big hit!
I knew I would make cookies. I have some cookie recipes in my repertoire already but I wanted to expand that a bit. I was originally planning on making gluten free cookies but I thought it’s a perfect opportunity to use spelt flour and soy flour since I’m not planning on using these in the future.
I love friends events and baking for others especially when I have ingredients I have to get rid of, haha. Is that selfish of me? I don’t know nor do I care. The outcome is delicious and they are happy and therefore I am happy and that’s all that matters.
I loved these cookies. They don’t look like your typical chocolate chip cookies as they did not spread at all but they remain in their ball shape the way you put them on the cookie sheet. I like it cause that way there are no surprises and you don’t come out with a cookie cake if you put them semi-close together (which I sometimes do, haha). Bad baker habit, I know.
Jane especially liked these because she loves all things pumpkin. I like pumpkin flavored things too but I am not obsessed by any means. These cookies were really good though and I recommend you eat them warm. At least warm them up. They taste even better that way with the flavors coming out more! 🙂 Enjoy!
This recipe was adapted from Real Food Real Deals.
Question for you:
- On a scale of 1-10, how much do you love pumpkin flavored things? (10 being LOVE SO DAMN FREAKING MUCH)
Let me know in the comments!