Aside from apple pie, my sister and I also like to whip up some mean pumpkin chocolate chip cookies in the fall. These are ridiculously easy to make, are totally addictive and originally came from a “Best Cook on the Block from Bay View” cookbook snagged from our Ma. The original baker, Mrs. Johanna Chars, suggested doubling the recipe as 1 pint of pumpkin contains 2 cups (plus they freeze well and there’ll be more for you to down in one sitting).
1 cup cooked mashed pumpkin (commercial or home-canned)
1 cup sugar
1/2 cup cooking oil
2 cup flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 cup chocolate pieces
1/2 cup chopped nuts (optional)
1 tsp vanilla
In mixing bowl, combine pumpkin, sugar, oil and egg. Stir in flour, baking powder, cinnamon and salt. In small bowl dissolve baking soda in milk, stir in batter. Mix batter well. Stir in chocolate pieces, nuts and vanilla. With spoon drop on lightly greased cookie sheet. Cookies will not spread much during baking. Bake at 375 degrees F 10-12 minutes. Makes about 5 dozen cookies, 2 inches in diameter. Delish.
Recipe: Pumpkin Chocolate Chip Cookies
Filed under family foods, recipes
7 responses to “Recipe: Pumpkin Chocolate Chip Cookies”
These are soooo damn good, and you don’t feel guilty eating them in the least. A great spin on the traditional chocolate chip.
Very true Toby! For readers that want to make these on their own, please note that the texture is more like a cake or muffin than a cookie, but they are still great.
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