Wednesday, September 28, 2011

Pumpkin Chocolate Chip Cookies

I have been sorta crazy about hoarding canned pumpkin these past few years after.. you know, the Libby's canned pumpkin puree shortage of 2009. Oh, you don't know? Oh, I'm the only one who went to five grocery stores to find pumpkin puree..? Oh.. Mock me all you want, but I'm fully stocked with pumpkin for the year, and I'm totes excited about it.
I'm especially excited because it's officially fall (even though it's still 100 degrees outside) and I am celebrating autumn. I purchased pumpkin cupcake liners, autumn leaves sprinkles, pumpkin spice coffeemate, and even wore a sweater to class today (bad decision- it was HOT. I was dying in that thing!). And to top everything off.. my first pumpkin recipe of the season!
These cookies are cakey and delicious- I 'lightened' them up to make them a little healthier with the addition of whole-wheat flour, and the substituted unsweetened applesauce for oil. If you really wanted to make them healthy, you could substitute the chocolate chips with raisins, but.. seriously? Who would want to do something like that?

Pumpkin Chocolate Chip Cookies
  • 1 cup canned pumpkin puree
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1 tablespoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups of semi-sweet or milk-chocolate chips (your preference)
  • 1/2 cup chopped walnuts or pecan, optional
  1. Preheat the oven to 365 degrees.
  2. Combine the pumpkin, sugars, applesauce, egg, and vanilla- stir until well-mixed.
  3. In a separate bowl, whisk together the flours, cinnamon, pumpkin pie spice, cinnamon, bs, bp, and salt. 
  4. Add the flour mixture to the pumpkin mixture and mix well.Stir in chocolate chips.
  5. For each cookie, mound about two tablespoons onto a greased cookie sheet or a cookie sheet lined with parchment paper. Space them about two inches apart.
  6. Bake for 12 minutes, or until lightly brown and firm 
  7. These cookies taste best warm from the oven, or straight from the fridge. After they have cooled, store them in an airtight container in the fridge. 
*Don't have pumpkin pie spice on hand? Check your spice cabinet, you probably have all the components for pumpkin pie spice. Make your own and keep it in an old spice jar.

Pumpkin Pie Spice
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoons ground allspice
  • 1/2 teaspoon grated nutmeg
  • big pinch of ground cardamom

1 comment:

  1. oh man I know the heat is sick. doesnt az know its almost october! These look AMAZING. Rasins can kiss my chocolate loving booty. no way!
    yum thanks for sharing!