Thursday, October 3, 2013

Chocolate Pumpkin Spice Cookies

 Inside BruCrew Life has this recipe for this soft, fudgy cookies that are perfect for fall. I didn't find the Pumpkin Spice M&M's when I was at the store, so I just used regular ones. Sooooo chocolatey an pumpkiny and good. They were still soft and good the next day and the day after, then they were gone. Love the kind of cookies that are just as delish for a few days.

 Chocolate Pumpkin Spice Cookies

1/2 c. brown sugar
1/2 c. oil
1 c.  pumpkin puree
1 egg
1 T. vanilla extract
2 c.  flour
1/2 c. cocoa
2 t. baking powder
1 t. baking soda
2 t. cinnamon
1 t. nutmeg
1/2 t. salt
1 c.  mini chocolate chips
Pumpkin Spice M&M's
Preheat oven to 350°. In a mixing bowl cream the brown sugar and oil. Add the pumpkin, egg, and vanilla and cream again.
Sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
Slowly mix into the pumpkin mixture. Stir in the chocolate chips by hand.
Drop by teaspoon onto a nonstick baking sheet. Press 5-6 M&M's onto the top of the dough close together. Bake for 7-8 minutes. Cool on the pan for 3-4 minutes before removing to a wire rack to cool completely. Makes about 40 cookies. Store in a sealed container on the counter for 4-5 days.


  1. Oh and I hope you are keeping up with your studies! Hopefully no chemistry this semester!


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