I know I said I’d do this before the weekend, but well, I lied. Hopefully this gave you plenty of time to gather the necessary ingredients. Not that you knew what they were yet, but you know.
Without further ado or excuses, here is the recipe for Pumpkin Chocolate Chip Cookies. Originally given to me by my mother and adapted by me so she doesn’t kill me.
Pumpkin Chocolate Chip Cookies
1 can pumpkin (or homemade puree if you have it)
3/4 cup safflower (or canola) oil
1/4 cup water
3 1/2 cups flour
2 cups sugar (half a cup more if you want it sweetsweetsweet)
1 Tbs pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
2 cups really good chocolate chips
Preheat oven to 350.
In a small bowl, combine pumpkin, eggs, oil, and water.
In a large bowl, sift the dry ingredients (not the chips). Add the pumpkin mixture to this and mix well. Stir in chocolate chips.
Place spoonfuls of batter onto a greased cookie sheet. They won’t spread too much, but leave some room between. Bake for 13-15 minutes, depending on your oven. Let them cool on the sheet for a moment or two while you get out the cooling racks. Transfer to racks. Once cool, or at least not raging hot, try one. You’ll be happy you did.
They freeze well, so if you can stand it, put some in a freezer bag and hide them from yourself. It is a happy day when one of those bags is uncovered in the freezer after you’ve forgotten about them. Yum.
So enjoy! Write in with your baking experiences if you’d like. Or share the pictures. We can all start a pumpkin chocolate chip cookie flickr group together. We’ll be the coolest!Tweet