For the love of pumpkin

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I bought in bulk.

And while we’re at it.. here’s my list of things that are 100% appropriate to buy in bulk:

  1. Cases of wine.  For the discount, obviously.
  2. Coffee.  Since you most certainly don’t want to know me on the morning where I’ve run out.
  3. Dog treats.  I believe in bribery, it’s effective with both humans and dogs alike.  Friends may or may not call me “Auntie Treat Treat”…
  4. Clorox wipes.  For when life gets messy, and I’m very messy.
  5. Canned pumpkin.  Because few things on this earth make me happier than cracking open a can of this stuff and baking every conceivable pumpkin thing that has ever been in existence.

And there you have it, I’ve essentially bared my soul to you in a five item grocery list.  But back to the pumpkin… it’s officially that time of year so prepare yourself for an onslaught of all things pumpkin.  After all, I bought in bulk.

Chocolate Chip Pecan Pumpkin Cookies



1/2 C. Butter, Salted
1/4 C. Shortening
1/4 C. White Sugar
3/4 C. Brown Sugar, Packed
1 Egg Yolk
1 t. Pumpkin Pie Spice
1/2 t. Salt
2 t. Vanilla Extract
1 t. Baking Soda
1/3 C. Canned Pumpkin
2/3 C. Mini Chocolate Chips
1/2 C. Pecans, Chopped
1 1/2 C. Flour



Most things that are good in life begin with at least a stick of butter.


And sugar, of course sugar.


Oh, but also two types of sugar.  Just one could never be enough.


Cream them together.  You’re well on your way :)


I’m a very big believer in shortening.  Add that too please.  Continue to cream everything together.


Just one, and just the yolk.  The white of the egg is supposedly healthy, best we leave that out…


There’s this unwritten rule that you’re never supposed to over-mix your baked goods… all that hype is why your dry ingredients get mixed together separately.  But as you know, I don’t like the extra dishes.  Soooooo add your pumpkin pie spice, salt, vanilla and baking soda to your wet ingredients (before the flour).


Look at that?  Practically half of my stash is gone already!


If you’re using a standing mixer, hand mix the flour (so as not to over-mix).


You know what to do with these…


Make sure your dough chills in the refrigerator for at least an hour.




Or snuggle break?


Finally, bake at 375 degrees for 10 minutes.



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2 Responses to For the love of pumpkin

  1. EZ October 19, 2016 at 2:23 PM #

    You are adorable and those look delicious!!! And I love Clover <3

  2. Sheila Bayley October 19, 2016 at 2:31 PM #

    +Can’t wait to try this recipe. I had just bought canned pumpkin today at Trader Joe’s. Of course, I also bought pumpkin waffles, pumpkin cookies, pumpkin bread, pumpkin bagels, etc. Love my pumpkin.

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