Friday, October 5, 2012

Fall Treat: Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

The name is deceiving, as these cookies turn out super moist and more like pumpkin chocolate chip cake bites. Mmmmmm, delicious.  


14 oz. solid-pack pumpkin (about 1/2 a large 29 oz. can)
1/2 c. oil
1 1/2 c. sugar
1 egg
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
1/8 tsp. ginger
3/4 tsp. salt
1 cup semisweet chocolate chips
1 1/2 tsp. vanilla

Beat oil, egg and sugar in mixing bowl. Add pumpkin, beating well. Sift flour, baking powder, baking soda, spices and salt together in separate bowl. Add to pumpkin mixture, beating well after each addition. Fold in chocolate chips and vanilla. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F for 10-12 minutes. Cookies will still be gooey looking, but will set more as they cool. Let cool on cookie sheet for 3 minutes before transferring to a wire rack. 

*Starbucks is in no way affiliated with this recipe. But, they make my favorite coffee mug, which on this day was holding my not-so-favorite homemade pumpkin latte. I'll post a recipe once I perfect it! 


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2 comments:

  1. I made these today and they turned out really good:) I had to use half whole wheat flour, because I ran out of regular flour and they still taste good:)

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