Ahhhh Kelly and Seth Piccirillo…. some very close friends who I am so glad I got the chance become acquainted/reacquainted with a few years back. Kelly is an amazing first grade teacher at a school that I miss dearly. While teaching was a second career for Kelly, there is not a better, nor a more picturesque, first grade teacher than Kelly. She is one of the sweetest people I have ever met and she cares so much for the kids she works with. Anyone that has come into contact with her loves her! Everyone describes her as “cute”, I guess being under 5 feet tall kinda makes cute the descriptor of choice, and it “fits” (hahaha) her perfectly. As for Seth, we go way back…. I will not divulge here as to how I know him but if you ever get the chance to run into him I suggest you asking how we first met. As a disclaimer, we were very young kids so don’t think anything gross! I am glad we got the chance to connect again because Seth is a wonderful guy and great friend. Anyway, the Piccirillo’s are awesome and I absolutely love them!!! Here’s to many more years of friendship!!! Enjoy the cookies guys.
Pumpkin Chocolate Chip Cookies III
By: Jennifer
"If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator."
Original Recipe Yield 2 dozen
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)
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.
***Following the advice of some of the other bakers I changed these things in the recipe:
1. Instead of using 2 teaspoons of cinnamon I used 1 tsp. of cinnamon, 1 tsp. of pumpkin pie spice, and 1/4 tsp. of nutmeg. I mixed the extra spices in where it said to mix in the cinnamon in the original recipe (in the dry ingredients).
2. The original recipe says it makes 2 dozen cookies, I got 2.5 dozen and they were very large (tablespoon scoops) so you can probably make them a little smaller and get more cookies. But they might not be as “cakey” as they are supposed to be.
3. One of the bakers suggested that after scooping the cookies onto the sheets to kinda pick up the sheet and bang it on the counter a few times, I guess this makes the dough settle a little closer to the tray. I guess it worked for mine.
4. Also after taking the cookies out of the oven I let them firm up on the tray for 5 minutes before transferring them to the wire rack.
5. I omitted the walnuts… sorry nut-lovers but I am for some reason biased against nuts!!!
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