Monday, October 18, 2010

Pumpkin Chocolate Chip Cookies

If you love soft, chewy and cake-y cookies this is the perfect recipe for you.  I usually don't and prefer cookies that are crispy or crunchy, but these were really delicious and so good when still warm from the oven. They're great for Fall and this recipe makes a lot of cookie dough, so you can make some now and refrigerate or freeze the dough for another day.  

Pumpkin, Chocolate Chip Cookies
- 1 cup pumpkin puree or canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- red food coloring
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)

In a medium sized bowl, combine the pumpkin, sugar, egg and vegetable oil.  In a separate bowl, mix the flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda in the milk and stir into wet mixture. Add dry mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts, if desired.  Add a few drops of red food coloring to the batter at this point to give them a brighter orange color after baking, otherwise, they'll look more like regular chocolate chip cookies. 

Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10-12 minutes or until lightly brown and firm.

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  1. YUM!

    I have all of these items at the house right now...I just may have to make these tonight!


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