You know, like, what Native Americans did.

As you can see from my last post I love fall. I also love cookies. Especially fall cookies, like pumpkin chocolate chip. I made a delicious batch this weekend and brought a few to work for my lunch. Only one person at work had ever had pumpkin cookies (with no chocolate. lame.); everyone else thought I was crazy. One of my co-workers asked me where the idea for pumpkin chocolate chip cookies came from; like I know. I'm pretty sure I said something awesome and along the lines of not wanting to waste anything, like what Native Americans did with animals (and pumpkins, too, I'm sure).

Being the nice person that I am {sometimes}, I made a fresh batch and brought them to work on Tuesday. Don't worry, everyone loved them. The only downside to all of this cookie-making is that my cookie-baby seems to be permanent (don't get yourself all worked up; I'm not pregnant. I've just had too many cookies).

Now that I've got you craving cookies, here is the delicious recipe:

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 
  
• 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. Add vanilla and chocolate chips. 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.