Daily Dose of Autumn!!

Here's another favorite ~

Super Soft Pumpkin Chocolate Chip Cookies

Ingredients

  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 2 cups pumpkin (libby's)
  • 1 1/2 Tbs vanilla extract
  • 1 tsp pumpkin spice emulsion
  • 4 cups flour
  • 2 tsp baking soda
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 cups chocolate chips, for best results use 1 cup milk chocolate and 1 cup bittersweet
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix together the sugars, vegetable oil, eggs, pumpkin, vanilla, and pumpkin spice emulsion in a stand mixer until well combined.
  3. Mix remaining ingredients, except chocolate chips, together in a large bowl
  4. Add the flour mix to the pumpkin mix, and mix until totally incorporated.
  5. Stir/fold in chocolate chips
  6. Line a baking tray with non-stick mat or parchment paper
  7. Using a cookie baller or ice cream scooper, scoop out 6 cookies per tray
  8. Bake for 10-12 minutes
  9. Let cool
 
HomemakinGirl said:
Can't wait to look through these recipes Snowflake, thanks for sharing!
This is one of my favorite Thanksgiving recipes, I make it not only on the holiday but all season long.

Traditional Sweet Potato Casserole

  • Yield:
    16 servings
  • 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans, divided
  • Cooking spray
  • 2 cups miniature marshmallows
Preparation
Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Click to expand...
Yes, please!!!
 
ad56ceb4fd53dc46234b21d0e9d793f6.jpg
 
HomemakinGirl said:
Can't wait to look through these recipes Snowflake, thanks for sharing!
This is one of my favorite Thanksgiving recipes, I make it not only on the holiday but all season long.

Traditional Sweet Potato Casserole

  • Yield:
    16 servings
  • 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans, divided
  • Cooking spray
  • 2 cups miniature marshmallows
Preparation
Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Click to expand...
YUM!!! Thanks so much for sharing, HmG! *Printing*
It sounds delicious! :)
 
HomemakinGirl said:
Here's another favorite ~

Super Soft Pumpkin Chocolate Chip Cookies

Ingredients

  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 2 cups pumpkin (libby's)
  • 1 1/2 Tbs vanilla extract
  • 1 tsp pumpkin spice emulsion
  • 4 cups flour
  • 2 tsp baking soda
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 cups chocolate chips, for best results use 1 cup milk chocolate and 1 cup bittersweet
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix together the sugars, vegetable oil, eggs, pumpkin, vanilla, and pumpkin spice emulsion in a stand mixer until well combined.
  3. Mix remaining ingredients, except chocolate chips, together in a large bowl
  4. Add the flour mix to the pumpkin mix, and mix until totally incorporated.
  5. Stir/fold in chocolate chips
  6. Line a baking tray with non-stick mat or parchment paper
  7. Using a cookie baller or ice cream scooper, scoop out 6 cookies per tray
  8. Bake for 10-12 minutes
  9. Let cool
Click to expand...
Oh WOW, HmG! These sound heavenly! Can't wait to try this recipe <3
Thanks so much for posting!!!
xo
 
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