Fall

pumpkins, originally uploaded by annieoakleaves.

Fall is my favorite time of year. I really miss all of the color changes and it always seems like with the passing of each new season you get to start off with a clean slate. Now that I live in sunny southern California it's hard for me to get that feeling of renewal and being able to wipe the slate clean.Im thinking maybe every season we should take a drive north to experience it.
Anyway I thought Id leave you with my most favorite cookie recipe ever. Whenever I make them they are gone quickly and we never seem to have enough. I like to put them in the fridge after I make them and then have them with a huge glass of milk. Let me know if you try them!
CHOCOLATE CHIP PUMPKIN COOKIES

INGREDIENTS
* 1 cup canned pumpkin
* 1 cup white sugar
* 1/2 cup vegetable oil
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon milk
* 1 tablespoon vanilla extract
* 2 cups semisweet chocolate chips
* 1/2 cup chopped walnuts (optional)

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note

DIRECTIONS

1. 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.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.