so I found this amazing pumpkin chocolate chip recipe the other day when I was looking for something to send DB!!! all my friends were AMAZED at how amazing they are!

Pumpkin Chocolate Chip Cookies III

Yields: 24 servings
"If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator."
INGREDIENTS:
2 cups canned pumpkin
2 cups white sugar
1 cup vegetable oil
2 egg
4 cups all-purpose flour
1 tablespoon and 1 teaspoon
baking powder
1 tablespoon and 1 teaspoon
ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons milk
2 tablespoons vanilla extract
4 cups semisweet chocolate
chips
1 cup chopped walnuts
(optional)
DIRECTIONS:
1.
Combine pumpkin, sugar, vegetable oil, 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 pumpkin mixture and mix well.
2.
Add vanilla, chocolate chips and nuts.
3.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

i added nutmeg

omg those sound sooooooooo awesome!!!!

:yum I also have a recipe for pumpkin choc chip bread:drool thanks for sharing

:yum I also have a recipe for pumpkin choc chip bread:drool thanks for sharing


Ok everyone who has a pumpkin recipe needs to pm their recipes lol. I LOOOVE pumpkin pie.

Does anyone have a pumpkin cheesecake recipe?????

Ok everyone who has a pumpkin recipe needs to pm their recipes lol. I LOOOVE pumpkin pie.

Does anyone have a pumpkin cheesecake recipe?????

yes-from Kraft:drool
Double Layer Pumpkin Cheesecake


Prep Time: 10 min
Total Time: 3 hr 50 min
Serves: 8

Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/2 cup canned pumpkin

1/4 tsp. ground cinnamon

Dash ground nutmeg

1/3 cup HONEY MAID Graham Cracker Crumbs

1/2 cup thawed COOL WHIP FREE Whipped Topping


Preparation
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.