My mother makes pumpkin chocolate chip cookies each fall and they are coveted by all. (I believe my brother still receives a batch in a care package at least once a year.) This year, I’ve got canned pumpkin left over from our pie baking party, so guess what we’re making?
Pumpkin Chocolate Chip Cookies
- Small cookie scoop
- Cookie sheets
- Parchment paper (optional)
- 4 cups flour
- 1 tsp cinnamon
- 1 tsp salt
- 4 tsp baking powder
- 2 cups 1 can pumpkin
- 2 cups sugar
- 1 cup canola oil (to reduce fat, substitute unsweetened apple sauce for half the canola oil)
- 2 eggs
- 2 tsp baking soda dissolved in 2 teaspoons milk
- 2 tsp vanilla extract
- 2 cups chocolate chips
- 1/2 cup golden raisins
- Mix all ingredients together.
- Drop spoonfuls onto a cookie sheet. (I like to use a small cookie scoop.)
- Bake each batch at 350 degrees for 12 to 15 minutes. Cookies will be soft and cake-like.
This is a great recipe to make with your kids. They can help level-off measurements and scoop the cookies. And because it makes so many cookies, it’s also a good choice if you want to take some to school and keep some at home.
You’ll have leftover golden raisins, which means it’s also a perfect time to use those to make my Aunt Alice’s bran muffins. (Get the recipe here.)
Of course, pumpkin’s a fruit, so I say that pumpkin chocolate chip cookies also qualify as a breakfast food. Pour that cup of coffee, grab a couple of cookies, and enjoy your fruit!
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