Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

Happy Halloween, everyone.  There are no tricks today, just treats!!

Every fall–it never fails, when the leaves start to fall and the weather gets crisp, I start thinking about these cookies–it’s crazy.  Usually I like my cookies to be crisp or chewy, but these are the exception.  They have a cake-like consistency which seems perfect and they taste like a combination of pumpkin pie and chocolate.  After they have cooled I like to drizzle some vanilla glaze over the tops to dress them up a little.   Honestly, they are the best pumpkin cookies I’ve ever tried!

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CHOCOLATE CHIP PUMPKIN COOKIES

Yield:  about 2 dozen cookies, depending on size

Ingredients:

Pumpkin,  spices and chocolate chips = Yummy

Pumpkin + spices + chocolate chips = Yummy

  • 1 cup pumpkin puree ( canned or homemade)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil ( can use applesauce instead)
  • 1 egg
  • 3 drops red or orange food coloring (optional)**
  • 2 cups flour ( white, whole wheat, or a combination)
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/4 tsp. ground ginger
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. milk
  • 1 cup chocolate chips (we love dark chocolate chips)
  • 1/2 cup chopped walnuts (optional)

Directions

1.  Preheat the oven to 350 *F.  Grease cookie sheets or line with parchment paper.

2.  In a large bowl, whisk together the pumpkin, sugars, oil and egg.  Add food coloring, if using.

3.  In another bowl, Whisk together the flour, baking powder, spices and salt.

4.  Dissolve the baking soda in the milk and set aside.

5.  Add flour mixture to the pumpkin mixture and stir together.  Stir in the baking soda/milk mixture and mix well.  Stir in vanilla, chocolate chips and nuts.

6.  Drop by tablespoon onto prepared cookie sheet (s) and bake at 350* for approximately 10 minutes or until lightly brown and firm.    I like to roll the dough into a ball and then flatten a little with a fork for a uniform look.  It makes the tops smoother if you plan to drizzle with icing.  An orange butter cream icing on top is wonderful also.

A little frosting drizzled on top fancies them up.

A little frosting drizzled on top fancies them up.

** These cookies will not be orange, therefore by adding the red or orange food coloring, you bring out the orange color of pumpkin.  Somehow when they look like pumpkin, the flavor of pumpkin seems to be more pronounced.  No kidding!

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SOURCE:   ALL RECIPES.COM

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