Pumpkin Cinnamon Chip Cookies for #SundaySupper

There is no more denying it. We are full speed ahead into Fall! I haven’t worn shorts or a dress in weeks, the sweatshirts are zipped up when we head out in the morning and the windows are no longer being opened during the day. Though I do love Fall, I hated seeing Summer come to an end this year. So though I may not be able to put away the flip flops quite yet, I have no problems breaking out the Fall recipes! I love making soup at least once a week, baking with pumpkin and apples as my children go to the Farm, and I LOVE LOVE LOVE the Fall colors here in New England. So of course the Sunday Supper family was going to have a Fall event right!! This week Coleen from the RedHead Baker is hosting and I’m bringing these Pumpkin Cinnamon Chip Cookies. She also has a fabulous Co-Host, Conni from The Foodie Army Wife. Thanks for hosting this event ladies and having us around your virtual table!

Anyone that knows me is going to be blown away with what recipe I decided to make today. I’m a soup fanatic and I love baking anything in my oven for dinner in the Fall and Winters months. The fact that I brought  a dessert is probably going to be quite surprising! However I’m sharing these cookies with you today because I make them every year and they are the only cookies I indulge on come this time of season. I actually want to try making them with fresh pumpkin puree instead of canned, I challenge anyone to give it a shot! They are super moist and they don’t have your average cookie texture to them so don’t be scared. This is exactly how I like my cookies! The last few years I used chocolate chips however this year I wanted to try something different. Another thing that made this year a little more special than usual while making these scrumptious cookies is that my almost 4 year old helped me. She hasn’t cooked/baked in the kitchen with me in quite sometime so when she said she wanted to help I pulled her stool up to the counter and I let her measure, pour and mix everything. Then she wouldn’t try the cookie. Probably because it didn’t come from a package.

Recipe Adapted from: My Baking Addiction
Makes: 16 Large Cookies

Ingredients:

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste (extract will work just fine)
2 cups semisweet chocolate chips

What to do:

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.

2. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

3. Add vanilla and chocolate chips and mixed together.

4. Drop by spoonful on greased cookie sheet and bake at 350°F (175°C) for approximately 10 minutes or until lightly brown and firm. (I baked these at 350°F for 16-18 minutes)

I had to capture the moment in the kitchen with my girl.

There are fairs galore, carnivals, Fall festivals, lets see what other recipes have been brought to this Fall occasion!

Appetizers and Drinks

• Hatch Chile Hummus by Shockingly Delicious
• Pearfect Harvest Cocktail by Eat, Drink and be Tracy

Soups, Stews, Chili, and Casserole

• Butternut Squash Chowder by The Texan New Yorker
• Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
• Cheesy Potato Chard Bake by Food Lust People Love
• Fall Harvest Onion Soup by MealDiva
• Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma’s Kitchen Chaos
• Kale and Sweet Potato Stew by What Smells So Good?
• Pumpkin Chili by Bobbi’s Kozy Kitchen
• Smoked Gouda Cauliflower Casserole by Casadecrews

Salads and Side Dishes

• Brie and Pear Salad by Cindy’s Recipes and Writings
• Butternut Squash Dinner Rolls by Life Tastes Good
• Carrot and Chevre Souffle by Jane’s Adventures in Dinner
• Fall Harvest Panzanella by Curious Cuisiniere
• Garlicky Roasted Butternut Squash by Panning The Globe
• Maple Roasted Acorn Squash by Jelly Toast
• Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
• Wild Rice Stuffed Acorn Squash by Ruffles & Truffles

Main Dishes

• Chicken alla Vendemmia by Crazy Foodie Stunts
• Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
• Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
• Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
• Streamlined Weeknight Shepherd’s Pie by The Weekend Gourmet

Desserts and Baked Goods

• Apple and Cinnamon Cake by Happy Baking Days
• Apple Challah Bread French Toast by Desserts Required
• Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy’s Honeybunch
• Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
• Apple Peanut Butter Breakfast Cookies by Pies and Plots
• Apple Pie Bars by The Wimpy Vegetarian
• Caramel Apple Cider Ginger Ale Floats by NeighborFood
• Chai Tea Jello Shots by Peaceful Cooking
• Cranberry Orange Baked Doughnuts by A Kitchen Hoor’s Adventures
• Maple Glazed Apple Galette by That Skinny Chick Can Bake
• No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
• Peanut Butter Ginger Apple Cookies by Ninja Baking
• Pear Walnut Bread Pudding by Magnolia Days
• Pumpkin Bagels by The Redhead Baker
• Pumpkin Cheesecake by Confessions of a Culinary Diva
• Pumpkin Cinnamon Chip Cookies by Momma’s Meals
• Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
• Pumpkin Ice Cream by Amee’s Savory Dish
• Pumpkin Pie Cookies by Fit Foodie Runs
• Pumpkin Scones with Maple Glaze by The Foodie Army Wife
• Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
• Rustic Apple Pie by Hezzi-D’s Books and Cooks
• Southern Coffee Cookies by Killer Bunnies, Inc
• Sticky Apple and Gingerbread Cake by Mess Makes Food
• White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips

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