2 sisters 2 cities

October 9, 2010

Pumpkin Chocolate Chip Cookies

It is officially fall!  I have made one of my favorite fall desserts… Pumpkin Chocolate Chip Cookies.   Everyone is always asking me for my recipe,  so here it is!  I have changed it over the years to make the best pumpkin cookies ever!

Pumpkin Chocolate-Chip Cookies
Makes about 3 dozen.


2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

1 cup canned pumpkin puree

1 egg, beaten

1 teaspoon vanilla extract

1 package (12 ounces) semisweet chocolate chips or chunks


1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.

2. In a medium bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

3. In an electric mixer cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.

4. Mix in the dry ingredients.

5. Stir in the chocolate chips.

6. Drop the batter by heaping tablespoons 1 inch apart on the baking sheets.

7. Bake the cookies for 15 to 18 minutes or until lightly browned.  Transfer to wire racks to cool completely.

Enjoy!!!!  Happy Fall!

Sister K

December 31, 2009

Pumpkin Mousse

Filed under: M's recipes — Tags: , , — 2sisters2cities @ 11:29 am

Before the holiday season is officially over, I wanted to post my most requested recipe during this time of year (perhaps more towards Thanksgiving time, but this would be  a lovely Christmas or NYE dish to make).  This is a great item to make if you are asked to bring dessert to a party.  It’s ready to serve and you don’t have to bog the host down with getting in some oven-time to heat up the dessert.  In my opinion, pie can be a little much after a big meal and this dessert alternative is a refreshing change of pace.

1 16oz can solid pack pumpkin (not pumpkin pie mix)
1 package vanilla flavor instant pudding and pie filling for 4 servings
1 cup milk
1 teaspoon vanilla extract
1/3 cup brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
2 cups heavy or whipping cream

In large bowl, with wire whisk, mix pumpkin, pudding mix, milk, vanilla extract, cinn, ginger, cloves and 1/3 cup packed brown sugar until well blended.

In small bowl, with mixer at medium speed, beat heavy cream until stiff peaks form.  Refrigerate 1 cup whipped cream for garnish.  Fold remaining whipped cream into pumpkin mixture

Spoon pumpkin mixture into eight 10 oz goblets (I just used small plastic wine glasses if transporting); cover and refrigerate until read to serve.  Pumpkin mixture tastes best if refrigerated for at least 30 min prior to serving.

To serve, spoon reserved whipped cream onto pumpkin mixture; sprinkle with sugared pecan.

Sugared Pecans:
1/2 cup pecans chopped
1 tablespoon light brown sugar

In 2 qt saucepan (Med high heat) cook pecans until lightly browned, stirring occasionally.  Remove saucepan from heat, stir in sugar until it melts and evenly coats pecans. Cool.

When I am bringing it to someone’s house, I’ve found that those clear plastic wine glasses (no stem) work nicely. I cover each cup with saran wrap, put it on a large tray, and take off the saran wrap before serving.  Also, put the dollop of whipped cream and sugared pecans on right before you wrap it up so it doesn’t lose it whippiness…


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