Heyyy Monday, it's Day 13 of our Learn and Share!
Let's talk
Pumpkin Chocolate Chip cookies, shall we??
This recipe is perfect for
this season,
and good-luck not eating all of the egg-free dough
before
you actually bake them too!
Ingredients:
2 cups sugar
1 cup butter
1 (15 ounce) can Pumpkin
2 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
1 drop Nutmeg
2 drops Cinnamon Bark
Chocolate chips
1 cup butter
1 (15 ounce) can Pumpkin
2 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
1 drop Nutmeg
2 drops Cinnamon Bark
Chocolate chips
Directions:
Cream sugar, butter, pumpkin, vanilla + essential oils together.
In a separate bowl, mix together flour and baking soda.
Slowly start adding flour to pumpkin mixture.
Mix well, then stir in chocolate chips.
Drop heaping spoonfuls onto baking sheet.
Bake at 375 for 12-15 minutes.
ENJOY!
In a separate bowl, mix together flour and baking soda.
Slowly start adding flour to pumpkin mixture.
Mix well, then stir in chocolate chips.
Drop heaping spoonfuls onto baking sheet.
Bake at 375 for 12-15 minutes.
ENJOY!
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