Pumpkin Dip:
1 15 ounce can of pumpkin puree
1 5 ounce package of instant vanilla pudding
1 container of cool whip
1 tsp pumpkin pie spice
Let the cool whip thaw just long enough that you can stir it. Mix together the pumpkin, pudding and pumpkin pie spice with an electric mixer. Fold in the cool whip. Serve with ginger snaps or apple slices.
Pumpkin Apple Pancakes:
1 large egg
1 cup each flour and milk
2 tbsp vegetable oil
1/2 cup canned pumpkin puree
1 tbsp each sugar and baking powder
1/4 tsp each salt, nutmeg, and cinnamon
1 apple, peeled cored and diced
Mix together all ingredients in a medium bowl, and cook your pancakes as you normally do. So good!
Pumpkin Chocolate Chip Cookies
2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1 tsp vanilla extract
1 cup chocolate chips (I used more)
Preheat oven to 325, and line two baking sheets with parchment paper. Grease the parchment paper with cooking spray.
In a large bowl, combine the dry ingredients, except the chocolate chips.
In another bowl, combine the eggs and sugar and beat with an electric mixer on low for about two minutes until light yellow and smooth.
Add the rest of the wet ingredients to the egg and sugar mixture.
Slowly add the flour mixture to the wet ingredient mixture and mix until just combined.
Fold in chocolate chips.
Use 1/4 cup scoop to put the batter on the baking sheets. The cookies rise quite a bit, so space them far apart. I only put 6 cookies on each baking sheet.
Bake for 16-18 minutes, until golden around the edges. Let cool for 5 minutes.
These are so good! They are like little (or actually, big!) cake cookies - super soft and fluffy!
I think this picture says it all:
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