In Good Taste Recipe: Pumpkin Chocolate Chip Cookies

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In Good Taste
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Pumpkin Chocolate Chip Cookies

My friend Mindy made these for Thanksgiving last year: I was skeptical at first, being a purist, but they’re actually delicious. I decided to remake them for a holiday get together this year, replacing the chocolate chips with butterscotch chips, and they were even better. You can choose whatever additions you like - chocolate chips, butterscotch chips, even raisins - all would go well.

1 cup pumpkin puree

3/4 cup granulated sugar

¼ cup packed brown sugar

1/2 cup canola oil

1 egg

1 tablespoon vanilla extract

2 cups flour

2 teaspoons baking powder

1 tablespoon ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons water

2 cups semisweet chocolate chips (or butterscotch chips, or raisins)

1/2 cup chopped walnuts (optional)

Preheat oven to 350°F. Grease a large baking sheet.

In a large bowl, combine the pumpkin, sugars, vanilla, oil, and egg. In a separate bowl, stir together the flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda in the milk and stir it into the pumpkin mixture. Add the flour mixture to pumpkin mixture and mix well.

Add the chocolate chips and nuts.

Drop the batter by spoonfuls on the greased cookie sheet and bake for 12-14 minutes or until lightly brown and firm.

- Josie

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