I'm a sucker for just about anything pumpkin this time of year but ask me in December if I like pumpkin and I might just gag. It's totally possible that I over do it. But, don't tell me you don't love a Starbucks Pumpkin Spice Latte when you feel the first hint of fall? Okay, I know quite a few people who don't love it but I do. Though, I have to admit I tweak the formula a little bit. I order it non-fat, with no whip, and only one pump of syrup. It saves calories and makes it a little less sweet/intense. But there are other pumpkin things I love too, like beer. Yes, beer. I recently discovered Shipyard Pumpkinhead Ale and I am a little obsessed. On a recent trip through New England, I discovered it at their own brewery. Then, I found it at home while shopping at Hop City which it a really cool store if you are into micro brews. I think I am as my fall foliage road trip quickly became a tour de beer. There are so many great breweries up in the New England area specifically Burlington VT, Boston MA, Portsmouth NH, Woodstock VT, and Portland ME. Another one we really loved was Magic Hat.
With all the pumpkin themed stuff, I decided to make my annual pumpkin treats. I could seriously eat the entire batch myself. Technically, they are cookies but I like to whip the pumpkin batter until it's fluffy so it's a cross between and cookie and a muffin top. You'll see.
Pumpkin Chocolate Chip "Cookies"
Probably made 2 dozen
2 1/4 cup all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Cooking spray or Crisco
2 sticks of butter
1 cup sugar
1 - 15 oz. can pumpkin
1 tsp vanilla
2 cups chocolate chips
2. Mix the first five ingredients in bowl.
3. Using an electric mixer, beat butter and sugar together until creamy. Next beat in the eggs, pumpkin and vanilla.
4. Then, start to add in the flour mixture.
5. Gently fold the chocolate chips in.
6. Drop batter onto baking sheet and bake for about 15 to 17 minutes.