While I didn’t exactly come back from Cabo to fall temperatures—I was in a short sleeve t-shirt walking around today in DC—I am in the mood for fully embracing fall for the next few weeks until we transition into the holiday season. No Christmas music for me yet. Until Thanksgiving, it’s going to be pumpkins and plaid.
Speaking of, many of us probably haven’t started hosting our own Thanksgiving celebrations yet and are are still guests at an older family member’s home. If you’re looking for a yummy alternative to pumpkin pie to bring along to the celebration this Thanksgiving, these pumpkin chocolate chip cookies will fit the bill. It’s nice to shake up a bit of tradition by bringing in a new dessert that will fit right in alongside the pecan pie and sweet potato pie.
Pumpkin Chocolate Chip Cookies
1/2 cup butter, slightly melted
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 tablespoons maple syrup
2 teaspoons vanilla extract
1/2 cup canned pumpkin
1 2/3 cup flour
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
Preheat oven to 375 degrees. Beat butter, brown sugar, and granulated sugar until creamy. Mix in maple syrup, vanilla, pumpkin, and egg. Combine dry ingredients—flour, cinnamon, nutmeg, baking soda, and salt. Add to pumpkin mixture. Fold in chocolate chips. Refrigerate dough for half an hour to firm up a bit. Scoop on to lightly greased cookie sheet in tablespoon size balls. Press a few chocolate chips into each cookie dough ball. Bake for 10 minutes. Let cool and enjoy!
Also, if you’re looking for a black watch fabric like the one I have above, this is the exact fabric that I purchased. I couldn’t find a black watch plaid tablecloth that wasn’t out of my budget, and this was perfect for my purposes. If I get super inspired, I might actually hem it and scotchguard it, but I haven’t gotten that carried away yet.