Mise en place. (side note: I finally realized I should turn my stove light on for these photos, haha).
Continuing on with my quest to overdose on anything pumpkin through the month of October, I was on the lookout for an easy but interesting recipe online. I came across this recipe for Pumpkin Chocolate Chip Cookies via Pioneer Woman's Tasty Kitchen site. If you aren't familiar with Pioneer Woman or Tasty Kitchen, I highly recommend it- lots of great photos, stories, and of course recipes to look at/use!
These cookies were v. easy to make and don't require a ton of ingredients. The raw dough comes out a lot softer than most cookie dough, due to the pumpkin puree. But, they were easy enough to drop onto cookies sheets without blob-ing (you know what I mean) all over the place. It was a little difficult for me to gauge when they were really done- It says to take them out once they're browned, but... they're already brown!! I guessed as best I could, and poked a few with a toothpick to check for done-ness, and I think they turned out ok.
The cookies remain very soft and pliable due to the pumpkin, I think, even days after baking, if you keep them stored properly. You might want to keep that in mind if you plan on just throwing them into a ziplock bag- they will probably break off into pieces really easily if you don't store them carefully.
These cookies taste AWESOME. I loved the pumpkin flavor with the semi-sweet chocolate. Not too sweet, but definitely satisfying. I would absolutely make these again- and v. likely will, since I have another giant can of pumpkin from Wegmans that I need to use. I highly recommend you try these out!