Cherise's Pumpkin Cookies

This recipe reminds me of the large cookies I would find at the supermarket every fall back in Utah where I grew up. Now I didn't make my cookies as big as what I remember, but I could have. Nonetheless when Savannah saw them she thought they were big so they might have been close.

I got this recipe from my sweet sister in law after she posted a picture on Facebook the other day. Previously I tried a pumpkin chocolate chip cookie recipe using cake mix but it was in desperation for a quick fix from not finding any for sale during our first fall out here in Wisconsin. Heck, the hometown bakeries didn't even have them -and they still don't! Nor do they have bread bowls. Grr. On the other hand if you're looking for a harvest ale or some other selection of seasonal favorites in the beer aisle then you are set. Or maybe a nice selection of sausages and cheeses.

Pumpkin Chocolate Chip Cookies

1 cup of vegetable oil
3 cups of sugar
2 eggs
1 largest can of pumpkin
2 tsp. vanilla
5 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
2 tsp. cinnamon
12 oz. pkg. milk chocolate chips

Combine all wet and mix well then add dry, mix well Put on greased cookie sheet 375 degrees for 10-18 min. My oven up here takes longer, just make sure they aren't doughy in the middle. I take them off the sheet after 3 minutes Makes a lot and super yum!

I made these today and she was right, these are super yum! I only needed to leave them in my oven for 10 minutes probably due to the elevation. I love them with milk and next time I think I might add a half bag more of chocolate or perhaps use chunks -I just love the contrast of the chocolate flavor with the pumpkin.

If you know anything about me you know that I am a person that goes with word of mouth or what others recommend -not because I want to copy them but because I want to bypass all the trial and errors...you know, such as movies, or a good book - wouldn't you rather spend your time on something that someone you know or trust already has? Yes I live dangerously.

For recipes I think it is interesting to find out where that person got their recipe, like from their mother or grandmother or perhaps they created it. There is always a good story behind good food but if nothing else it makes for good conversation. I have yet to ask Cherise where she got this recipe from.

I get using a cake mix for an easy go to replacement when you need a quick recipe but nothing beats from scratch. Nothing.

Success! Spiced Pumpkin Cupcakes

So I decided to make these for my birthday treat to take to work. And Success. I know I said never to try new recipes on people, but this one turned out perfect! Definitely making these again!! Even Savannah loves them and she hates pumpkin pie.

Originally posted on 10/18/2014

"I just love anything pumpkin this time of year but am mostly the only one in my family. I have yet to try this recipe before I bring it to the church Morning Mingle and try it on the folks there. I once heard you never serve new recipes without first knowing they are tried and true. So of course I'm bookmarking this one."

Recipe Courtesy of McCormick
Prep Time: 15 minutes

Servings: 24

Ingredients:

1 package (2-layer size) yellow cake mix

1 package (4-serving size) vanilla instant pudding mix

1 cup canned pumpkin

1/2 cup oil

1/2 cup water

3 eggs

1 1/2 tsp Cinnamon Ground

1 tsp Cloves Ground

1 tsp Vanilla Extract

Spiced Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

1/4 cup (1/2 stick) butter, softened

1 tsp Vanilla Extract

1/4 tsp Cloves Ground

1 box (16 ounces) confectioners' sugar

Directions:

Preheat oven to 350° F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.

Success! Pumpkin Chocolate Chip Cookies

So I made these Pumpkin Chocolate Chip cookies for church morning mingle today and not one crumb was left! Thanks Aubrie for sending me the recipe. I have been asked to share it next Sunday so your recipe has traveled 1500 miles!!

Aubrie's Pumpkin Chocolate Chip Cookies

So living in Wisconsin there are some definite differences in the food out here. For example there is a lot of sausauge and beer. For dessert you have danish and all sorts of other types of pastries. Very German I guess? But what I can't fathom is no pumpkin chocolate chip cookies? I searched and searched at the stores they didn't one single type of cookie that came close! So a past co-worker of mine (and great baker I might add) sent me a recipe for a quick and easy cookie to get my craving taken care of. I have yet to try it of course.

"Hey Tammy! I hope that you had a fun Halloween yesterday. You said that you were craving pumpkin-chocolate-chip goodness? Here is the recipe that I always use for cookies/muffins. So easy and delicious:

1 (15 oz.) can pumpkin puree (not pie filling)
1 pkg (18.25 oz) spice cake mix
Chocolate chips (however many you want, I usually use 1 - 2 cups of semi-sweet).

Mix them all together (the batter will be really thick, but don't add any water/oil/eggs/etc. like it says on the cake mix, just use the dry mix!) and drop by spoonfuls onto a greased cookie sheet. Bake at 350 for 8-10 minutes or until nice and puffy. For muffins just put them in muffin liners (12 of them) and bake at 400 for 15-20 minutes or until the tops spring back when you touch them.

Enjoy! I hope that things are going well for you!"

Monica's Pumpkin Chocolate Chip Bread

My sweet sister, Monica, made me a loaf of pumpkin chocolate chip bread for my birthday. It was so moist and delicious I asked her to supply the recipe to me. Of course she does everything out of her head and noto by the book, so I of course will need to write this one down:


"The recipe is so easy. 1 box of spice cake mix add half a large can of pumpkin and a little flour so it isn't so sticky about 1/3 cup add chocolate chips and spray your pan and bake 8 to 10 min at 350"

Pumpkin Bread w/Cream Cheese Spread

2 c. pumpkin
4 eggs
1 c. oil
2/3 c. water
3 c. sugar
3 1/2 c. flour
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground cloves

Mix wet ingredients first. Mix dry ingredients in separate bowl. Add dry slowly to wet until smooth. Bake at 350 for 45 -60 mins. 3loaves.

Cream Cheese Spread

1 1/2 c. powdered sugar
3/4 tsp vanilla
8 oz cream cheese
4 T margarine

Refrigerate for awhile before serving.

Crunchy Pumpkin Pie

Follow the directions to make a pie on the back of the large can of Libby’s Pumpkin Pie mix except use ONLY 1 can of evaporated milk.

Pour pumpkin mixture into 9x13 pan.

In separate bowl add 1 yellow cake mix and 1 ½ cubes of butter. Cut butter into cake mix. Cake mix must be dry!

Sprinkle cake/butter mixture over top of pumpkin mix. Spread nuts over all.
Bake at 350 for 1 hour or until toothpick inserted comes out clean. Cover top with foil if cake mixture gets brown too quick.