
Fall is here and pumpkins are all around. I've been seeing all sorts of
pumpkin recipes (
here,
here,
here, and
here) lately. Apparently, they are
very healthy and nutritious and can be more than an extra paperweight or glowing face on my balcony. So, when my co-worker posted this pumpkin chocolate chip cookie recipe from
Cookie Madness, I bookmarked it and said to myself that I would bake them (which usually means that I never will but will spend lots of time wishing that I would).
However, this morning, I picked up a very delicious chocolate chip cookie from Specialty's, and after fending off Mr A from eating it, it disappeared into my husband's tummy. I almost cried - that's how good that Specialty's cookie is! So then, it was decided that I would need to bake my own cookies today and I would have Mr A's help in doing so.
Before I decided on using Cookie Madness' recipe, I scoped out many other recipes. I came back to Cookie Madness because it uses just 1 egg and suggested using whole wheat flour. In the end, these cookies have an odd orange-y color, have a slight pumpkin taste, and just taste a bit funky. I'm not sure I will make them again, but Mr A likes them - but that's probably because he's had like 3 cookies in his life. Yeah, these are good, but that's just the chocolate chips that make it good.
** OK, update. I stuck my cookies in the fridge - I actually meant to freeze a bag, but whatever. Now I've decided that I like these cookies after all. In fact, I genuinely like them chilled and straight out of the refrigerator. They're just like pumpkin chocolate chip mini muffins. Yay! Not a waste of time or chocolate chips after all. hehe
Pumpkin Chocolate Chip Cookies
Ingredients:
1 cup canned pumpkin
1 large egg
1 scant cup granulated sugar
6 tablespoons vegetable oil
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons double-acting baking powder
2 cups all purpose flour or white whole wheat flour (9 oz)
1 cup semi-sweet chocolate chips
Directions:
- Preheat oven to 375 degrees F.
- Beat pumpkin, egg, sugar, oil, vanilla, cinnamon, salt, baking soda and baking powder together in a mixing bowl. Make sure all the leavenings are dissolved (no lumps). Add the flour and stir just until it is mixed in, then stir in the chocolate chips.
- Using a very generously rounded tablespoon measure, drop onto parchment lined cookie sheets spacing about 2 inches apart (cookies shouldn’t spread much). Bake at 375ยบ for 13 to 15 minutes.
- Remove from tray and let cool.
Enjoy!