There's a recipe going around my church congregation that uses spice cake mix as the base for this cookie. I have made it a couple of times and, while it's a good time saver and turns around pretty good, pumpkin chocolate chip cookies from scratch come out far tastier. Remember that pumpkin tart I made earlier last week? Well, I had to do something with all that leftover pumpkin. And with these cookies, you can pretend they're healthy with their orange color that makes one think there must be some beta carotene in there somewhere, right? At least I think that I can see better after eating these!
This recipe comes from Janet Nelson, who published it in Sharing Our Best, a BYU Bookstore Employee Cookbook.
1c brown sugar
1 egg
1 tsp vanilla
1 c pumpkin
3/4 c butter
Cream the preceding ingredients together until they look creamy and delectable.
Next, mix together the following:
2 c flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
Mix the wet and the dry ingredients, then add your chocolate chips, about 1 cup or so. Scoop out dollops of the dough onto a GREASED cookie sheet. Bake for 20 to 25 minutes (I baked mine at 18 minutes or so, then let them cool a few minutes on the cookies sheet before I transferred them to a cooling rack. Triple the recipe for a good sized batch.
Bon Appetit!
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