it’s me, ali, taking over the blog again!

so, i love to bake.  more specifically, i like to bake and then force my friends to eat the baked items (which is never difficult to get them to do).  this is my specialty/frequently demanded/favorite/go-to recipe…i’m not going to lie, it’s a little tough to release it to the world!

these are the perfect fall cookies, you will not regret making them (i don’t even like pumpkin but i love these)!

ingredients:

– 1 cup canned pumpkin

– 1 cup white sugar (maple sugar for low glycemic)

– 1/2 cup vegetable oil

– 2 cups all-purpose flour

– 1 egg (or egg replacer for vegans)

– 2 teaspoons baking powder

– 2 teaspoons ground cinnamon

– 1/2 teaspoon salt

– 1 teaspoon baking soda

– 1 teaspoon milk (or almond or soy for vegans)

– 1 tablespoon vanilla extract

– 2 cups semisweet chocolate chips (or vegan chocolate chips)

directions:

– combine pumpkin, sugar, vegetable oil, and egg.

– in a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.

– dissolve the baking soda with the milk and stir in.

– add flour mixture to pumpkin mixture and mix well.

– add vanilla and chocolate chips.

– drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.

– then watch while your cookies are devoured