Sunday, September 29, 2013

Pumpkin Chocolate Chip Cookies

I love pumpkin and have taken this recent bout of wonderful fall weather as a reason to defrost one of my containers of pureed pumpkin from last year.
This recipe was amazing -- the cookies have more of a cake-like texture than a traditional cookie but are a hit for those that do and do not prefer softbaked cookies.
yield: 30 cookies

1C pumpkin puree
1/2C sugar
1/2C brown sugar
1/2C canola oil
1 egg
2C all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp heavy cream
1 tbs vanilla
1/8 tsp ground cloves
2C chocolate chips

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or a silpat.
  3. In a large bowl, or a stand mixer, add pumpkin, sugar, vanilla, oil, cream, and egg.
  4. In a large bowl combing flour, baking powder, baking soda, cinnamon, salt, and cloves.
  5. Slowly add the dry ingredients to the pumpkin mixture.
  6. Fold in chocolate chips.
  7. Scoop a rounded tablespoon onto the baking sheet, leaving at least 1" between each cookie.
  8. Bake 10-12 minutes, until the cookies are set.
  9. Let cool slightly before removing from the baking sheet.
  10. Enjoy!

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