I absolutely love fall! Always have…from the weather that allows you to leave your windows open, to Saturdays enjoying Georgia football (GO DAWGS!)–to harvest, pumpkins (the sugar ones of course) to the leaves changing. I’ve especially enjoyed it this year as it’s our first fall in north Georgia together. We were able to escape a few weekends ago and visit Chattanooga (only an hour and a half drive for us!) for the day and absolutely loved all the leaves changing and riding up the Incline Railway to take in the view!
Another aspect of Fall that I love are all the yummy recipes that are out there for us to try! Here is one that I got several years ago from my dear friend Sami and have managed to make at least once each Fall since. I made them the other night for a family in our church that just had a new little one…one batch makes a WHOLE lot, so I was able to send some to the family (don’t worry-I sent dinner too, not just dessert), send some home with a youth that came over to help me cook and Robert and I are still eating them! I thought I would pass on this recipe to you!
What about you? What are some of your favorite things about Fall? The leaves here in Kennesaw have been ABSOLUTELY gorgeous…but as of yesterday they all started falling off–I guess it had to happen sometime!
Pumpkin Chocolate Chip Cookies1 Cup Shortening2 Cups White Sugar2 Eggs2 Teaspoons Vanilla 1 (15 ounce) can pumpkin puree4 Cups Flour1 1/2 Teaspoons Baking Soda1 1/2 Teaspoons Baking Powder1 Teaspoon Salt1 Teaspoon Cinnamon1 Pinch Ground Nutmeg 1 Cup Semisweet Chocolate Chips (who can only put in one cup? I leave out the nuts and put in lots more chocolate chips!…like the whole bag :-)1 Cup Chopped Walnuts (I don’t put nuts in mine)Directions: 1. Preheat oven to 375 Degrees – Grease cookie sheets2. In a large bowl, cream together the shortening and sugar until smooth. Beat in eggs one at a time. Stir in vanilla and pumpkin until well blended. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir into pumpkin mixture. Mix in the chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets. 3. Bake for 12-15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely. YUMMY!!! ENJOY!
I am so excited! I had been asking the Lord what other “little thing” could I do for the reception. I was planning on making a cream cheese/chocolate chip ball that you eat with graham cracker sticks. But I couldn’t make it until next week, plus I didn’t have a clue how many to make, etc. And I really wanted something different. When I read your blog this morning, I felt like the Lord gave me my answer: pumpkin chocolate chip cookies! I had all the ingredients on hand (who keeps pureed pumpkin in their cabinet?) and I’ve already made my first batch. It made 200 cookies! (I made them small.) And it took me less than an hour and a half! One or two more batches and I’m done!!! But who keeps 2 cans of pureed pumpkin in their pantry? Not me. Got to go to the store now. 🙂
Who knew God would use your recipe entry in such fashion? He did!!!! Praise Him!
I love you!
McMom