photo from http://www.afamilyfeast.com
Since it’s October and I am neck-deep with pumpkins, why not another tasty pumpkin recipe for your left over Jack-o-lanterns! This time it’s Pumpkin Chocolate Chip cookies. There cookies are similar to a soft bear paw cookie, but full of healthy real pumpkin puree!
This amazing recipe comes from A Family Feast and it is amazingly soft and tasty. As always when working with real pumpkin make sure your puree has no excess water (wring it out with a cheesecloth) and I always add extra pumpkin spice to the puree to make up for the spices store bought pumpkin puree would have.
Soft Pumpkin Chocolate Chip Cookies
Serves: 3 dozen ~ Prep time: Cook time:
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup oil (canola or vegetable)
- 1 teaspoon vanilla
- 1 large egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets
(or lightly grease the cookie sheet if you don’t have parchment paper – I always prefer to bake on a silicone baking sheet).
- In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
- In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
- Add in the chocolate chips and nuts (if you are using) and stir until evenly combined.
- Using a medium cookie scoop
(medium scoop is equal to 1½ tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
- Bake for 10 to 12 minutes. Please remember to not overbake these tasty treats. Allow the cookies to cool slightly before removing to a wire rack to cool completely.
