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Pumpkin Chip “Cookies”

September 15, 2011

As fall is rapidly approaching, start stocking up on canned pumpkin!  (Usually right before Thanksgiving is a great opportunity to purchase a can for $1-$1.50.)

While trying to figure out what to do with my canned pumpkin, I found a great recipe from All Recipes.com.  Like many other reviewers have commented, this is more of bite sized CAKE than a cookie, because it’s so soft and moist.   Why this “cookie” is awesome?

  1. East to make
  2. Simple/everyday ingredients
  3. It’s tasty!

Ingredients:

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg

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
2 cups semisweet chocolate chips

Instructions:

Combine pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla and chocolate chips.

Using a cookie dropper, drop onto a baking sheet with parchment or silicon mat.   Bake at 350 degrees (F) for approximately 10 minutes or until lightly brown and firm.  Store in an airtight container.


As you can tell from the pictures, the chocolate chips are a smidge too large for the cookie.  This may or not be a problem depending how you view it.  Next time I’ll use mini chocolate chips!

Ready… set… bake!  Here’s the recipe: http://allrecipes.com/Recipe/Pumpkin-Chocolate-Chip-Cookies-III/Detail.aspx?prop31=5

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