Pumpkin Chocolate Chip Cookies

I had some leftover pumpkin after I made pumpkin rolls for Thanksgiving, and my mind instantly went to this recipe. I went to my blog to find it and couldn't believe I didn't have it on here yet. Jadi made these for me a couple of years ago and I've been in love with them ever since. These cookies are moist, soft, and cake-like, and the combination of pumpkin, cinnamon, and chocolate is so good. I'm just glad there's more leftover pumpkin in the fridge.

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil (I always use butter in my baking, so this would be 1 stick of butter)
1 tbsp vanilla extract
1 egg
2 cups flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
2 cups semi-sweet chocolate chips

Combine pumpkin, sugar, vegetable oil (or butter), vanilla 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 the pumpkin mixture and mix well. Stir in chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 for approximately 10 minutes or until golden brown and firm. (I only baked these for a little over 8 minutes.)

Seriously, these are fabulous. Thanks for yet another wonderful recipe, Jadi!

Pumpkin Roll

This is one of my absolute favorite desserts. I only make it around this time of year, and I look so forward to it. I made it today for our preschool Thanksgiving lunch, and used the last of the fresh pumpkin I had frozen after our trip to the pumpkin patch. I have never used canned pumpkin, but I'm sure it would be just as delicious. This version of the recipe is from Cooks.com. Seriously, try it--it's SOOOO good!

Pumpkin Jelly Rolls

3 eggs, beaten 5 minutes
1 cup sugar
3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2/3 cup pumpkin, canned
1 cup chopped pecans

Filling:
1 cup powdered sugar
8 ounces cream cheese
5 tablespoons butter
1 teaspoon vanilla extract

Add remaining ingredients to beaten eggs. Pour into well greased cookie sheet. (You need to use a jelly roll-style pan, or a cookie sheet with edges.) Sprinkle with 1 cup chopped pecans. Bake 15-20 minutes (I bake it for 15) at 375 degrees. Turn out onto a clean tea towel. Sprinkle with powdered sugar. Roll into a roll. Let cool.

Filling: Mix powdered sugar, cream cheese, butter, and vanilla.

When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll. Keep refrigerated.

(If you make this the night before and wrap it in plastic wrap/foil, it is very easy to slice into sections the next morning because the filling has had a chance to set. )