Wednesday, October 10, 2012

Pumpkin Bites!

It is getting to be that time of the year that I love~Autumn! I love the cooler weather, the leaves falling, and the smell in the air. Of course, I have to leave home to find it. Fall in the desert is often fleeting. It seems like it takes forever for the cool temps to get here, and when they do, it's only a few weeks before the wind starts howling and it is downright chilly! But, it's still my favorite time of the year, and today I am celebrating with Pumpkin Bites. I have made these so many times, I can't count them all. They were a staple when I was a caterer at a hotel and we fed the visiting college football teams. Regardless of who won the games, these little cookies were always a winner!
Pumpkin Bites!
(adapted from Stephanie @ allrecipes)
1 cup Canned Pumpkin
1 cup White Sugar
1/2 cup Vegetable Oil
1 Egg
1 teaspoon Vanilla Extract
2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
1/2 teaspoon Baking Soda
1 teaspoon Milk
1 cup Semisweet Chocolate Chips

Preheat your oven to 375 degrees.
In a large bowl, mix together the pumpkin, sugar,
vegetable oil, egg and vanilla.
In another bowl, mix together the flour, baking powder, 
cinnamon, nutmeg and baking soda.
Stir the pumpkin mix into the dry mix.
Add the milk.
Stir in the chocolate chips. 
Use a teaspoon or a small scoop and place on 
a cookie sheet.  I am crazy for parchment paper, so I use it
always, but it is not necessary.
Bake 8-10 minutes.
These pumpkin bites are good warm 
and at room temperature. 
They are total perfection when served with cold milk!

Thanks for joining me today!

Stop by tomorrow, and participate in a Pinterest Blog Carnival!
Add your Pinterest inspired recipes to the hop, and see what
everyone else has made too!
The carnival will include craft bloggers, frugal bloggers,
and special needs bloggers too!
Something for everyone!
Should be fun!

4 comments:

  1. These look delicious! How many does this recipe make and can brown sugar be used?

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    Replies
    1. Yes, you can substitute brown sugar for the white sugar. It will add a delicious deep flavor. If you use a 1 1/4 scoop, really small, you should get 3 1/2 dozen cookies.

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  2. Pumpkin is one of my favorite fall flavors. Thanks for sharing the recipe.
    Found your blog through the GFC Hop!

    ReplyDelete