Recipe: Pumpkin Chocolate Chip Cookies
Looking for a simple, new dessert to add to Thanksgiving this year? These pumpkin chocolate chip cookies might be just the ticket with their light, fluffy texture and mellow sweetness. Plus, they stay soft and tender for a couple of days, so you can bake them ahead of all of the other cooking madness that’s sure to ensue.
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup white sugar
1/2 cup butter, melted
2 cups all-purpose flour (you can do half and half with whole wheat, if you’re feeling virtuous)
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1 tbsp vanilla extract
1 cup chocolate chips (I like semi-sweet)
Preheat oven to 350. Mix pumpkin, sugar, melted butter, and egg. Whisk flour, baking powder, baking soda, cinnamon and salt in another bowl, then add to wet ingredients. When it’s beautiful and uniform, fold in chocolate chips.
Plop by the spoonful onto greased baking sheets (or not, if you’re lazy – they usually come off just fine). The length of time in the oven will depend on the size of the cookie – I like generous ones, and they take about 14-15 minutes. You know they’re done when they’re light brown, and firm-ish when you press the middle.
Bonus: your house will smell AMAZING! These freeze well, too – I usually freeze them baked, then they can thaw in a snack bag or lunch box. Enjoy!
Served with a glass of cold milk, these cookies make a not-too-sweet treat that’s perfect following a rich meal – or a good day at school.
This recipe originally appeared on twenty-two pleasant. It is re-posted here with permission of the author.
Photo Credit: Sherrie Graham
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