Getting Ready for Christmas in Mars.
Where else can you find a 40 foot Christmas tree
ready for lights and balls and tinsel and a star…
next to a spaceship and across from Mars Bank
in town square?
There’s no place like home
in Mars, PA…
where celebrating Christmas
is “out of this world!”
Cheers & Hugs,
Jodi
Is there anything better this time of year than pumpkiny, cinnamony treats fresh from the oven?!!
I’ve discovered a way to make a FABULOUS Pumpkin Cinnamon Chip Cookie that is like no other pumpkin cookie you’ve ever had! These are crispy on the outside, chewy and gooey on the inside, and they are seriously BURSTING with cinnamon!
Most pumpkin cookies are “cake-like,” which is fine, but when you want a “cookie” to sink your teeth into, you have got to try these!
I had some pumpkin and was trying to decide what to make. I perused some recipes on Pinterest and came across a recipe that reminded me of my standby cookie recipe I use to make chocolate chips and blueberry white chocolate chips and so many other of my family and friends’ favorites. I decided to tweak it up a bit and found if I use my standard recipe, but substitute pumpkin for the eggs, change the ratio of sugars to a bit more brown, up the vanilla a tinch, and add a zip of cinnamon, I get these amazing Chewy Pumpkin Cinnamon Chip Cookies.
Make some to share with your family and friends. They are sure to bring smiles. They would make a great addition to a Thanksgiving cookie tray or even a new one to add to your holiday cookie faves. Go stock up on you Hershey’s Cinnamon Chips and get baking!
Ingredients:
Directions:
Preheat oven to 375 degrees F.
Cream butter in electric stand mixer about 2 minutes. Add sugars and continue beating. Add vanilla and continue beating. Add pumpkin and slowly mix in to incorporate. Next add the baking soda, salt, and cinnamon. Gradually mix in the flour on very low speed and just until all is incorporated. Stir in cinnamon chips with rubber spatula or wooden spoon.
Scoop dough with 1/4 measuring cup and roll into a golf ball sized ball. Place two inches apart on baking stone or prepared cookie sheet. Bake approximately 15 minutes until golden brown on the outside with crisp edges. Allow to cool on baking stone/cookie sheet for 15 minutes before removing to cooling rack.
Enjoy!
Cheers & Hugs,
Jodi
the creative life in between 