Pinyer’s Pumpkettes Recipe

14 Oct

Cooler weather, colorful leaves (unless you live in Arizona like me), a continuous baking in the home are all signs of the Holidays. My family has been busy in the kitchen whipping up some new recipes, and I get to share one with you. Pinyer’s Pumpkette Recipe! You may be confused by the name, but I can explain that. Jolene (in her cute little 2 year old voice) calls my sister Kimber, “Pinyer”. “Pinyer” created a new spin on Pumpkin Chocolate Chip Cookies, and therefore their new name is known as Pinyer’s Pumpettes! You kind of had to be there, but it all makes sense I promise 😉

Who doesn’t love pumpkin and chocolate? Throw it into a cookie you might have a taste of heaven! These are the most fluffy, moist cookies I have ever had. I have been known to exaggerate but I assure you, there is no exaggeration in that statement. They are fluffy and moist! They are incredibly easy to make, too!

1 cup sugar
1/2 cup oil
1 egg, beaten
2 cup canned pumpkin
1 tsp. milk
1 tsp. vanilla
2 cups flour
1/2 tsp salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 bag chocolate chips. 

You’re basically going to mix your wet ingredients and your dry ingredients separate, then combine. Drop teaspoonfuls onto a greased cookie sheet. Bake at 375* for 10 minutes and voila!

Pumpkin Chocolate Chip Recipe

Obviously, my directions above are a bit vague. That’s because I’ve created a downloadable recipe card for your enjoyment:

or click here if the above embed image does not load. It will take you to my adobe acrobat download page. The recipe card is sized for 4×6, but after you download it you can resize it to fit your recipe book.

Pinyer's Pumpkettes Recipe

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