I mentioned in a recent post that I made Pumpkin Chocolate Chip Cookies (*Photo to come!*). These are the absolute perfect fall cookie! They are super soft and taste even better the second day.
I’m not going to lie, the first time I made these something about the texture had me worried that they might not turn out well. I also didn’t think the dough would make very many cookies, maybe only a cookie sheet full, if that. But surprise, surprise, they made the perfect amount and turned out great! And an added bonus, the cookie dough can be kept in the fridge for up to three days, which I took advantage of for portion control – I was sure if I made the whole batch Mikey and I wouldn’t be able to stop!
I’m sure by now you are more than ready for the recipe, so I will not drag it out any longer ;). You can find it here at Sally’s Baking Addiction.