Cookies and Fall! What a winning combination! Fall is a time to sip hot chocolate and stroll around the neighborhood in the evenings.  It’s the time to pull out the old flannel pajamas and your warmest bedroom slippers.  It’s the time to take drives out into the country and smell the fresh air.  It’s the time for crafts and walking through the pumpkin patches.  It’s also the time to bake!

Feel free to send us your favorite Fall recipe to share with other parents and friends.  Harry Pierre & PeTunia would love to see a photo of their little Puddibee – Puddlesworth Imagination Believer – baking and using their imagination!

Happy Fall and Happy Baking!



1 cup canned pumpkin

1 cup granulated sugar

½ cup canola oil

1 egg

1 ½  teaspoons  vanilla

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon nutmeg

¼ teaspoon cinnamon

Pinch of ground cloves

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 ½ cups semi-sweet chocolate chips

1 cup chopped pecans or walnuts (optional, but both are very good, especially the walnuts)

Preheat oven to 350 degree.  Line cookie sheet with parchment paper or lightly grease.

Using mixer, mix well pumpkin, sugar, oil, vanilla and egg.

In a separate bowl, stir together the flour, baking powder, nutmeg, cloves, cinnamon, and salt.

In a bowl, dissolve baking soda with the milk.

Add both the flour mixture and the baking soda mixture to the pumpkin mixture.  Mix well.

Stir in the chocolate chips and nuts.

Using a cookie scoop (about 1½ tablespoons) drop spoonful’s of the cookie dough on the prepared cookie sheet.

Bake between 9 – 12 minutes, depending on oven.   Allow the cookies to remain on cookie sheet cooling for two minutes before removing to a wire rack to cool completely.