Hold on to your soggy bottoms because it is “Pastry Week.” Can Linda maintain her winning ways in the technical challenge? Will someone repeat as Star Baker? We are halfway through the competition, so things are getting a little stodgy! Get ready for an update on the Fantasy League and we debate how to pronounce a certain candy bar favorite. Plus, Heather is embracing fall with some “Pumpkin Spice Latte” cookies!

Chocolate Chip Pumpkin Cookies with a “Pumpkin Spice Latte” variation

1 cup – canned pumpkin

1 cup – white sugar 

½ cup – vegetable oil

1 – egg

2 cups – all-purpose flour 

2 tsp – baking powder

2 tsp – ground cinnamon

½ tsp – salt

1 tsp – baking soda

1 tsp – milk

1 tsp – vanilla extract

2 cups – semisweet chocolate chips

½ cup – chopped walnuts

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, chocolate chips and nuts. For “Pumpkin Spice Latte” variation, fold in 2 tbsp instant coffee before baking. Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.