Pumpkin Chip Cookies
Happy squeesh season! (I've decided that squeesh is a better plural for squash, roll with me on this one Oxford Dictionary.)
Have you eaten your bodyweight in pumpkin everything yet? If you're getting close, but need another recipe to hit that marker, I've got just the one for you. My aunt makes these cookies every October and the family devours them as fast as she can make them. The pumpkin puree makes for a cakey, moist, and light cookie. These are what I call a "in-one-sitting" cookie, where you just eat ONE and then you eat TWO, and then next thing you know you've eaten a dozen and the cows have gotten out again and surely you can't chase after them.
This recipe comes from the Pennsylvania Grange Cookbook
*Yields 5 dozen cookies
Preparation time: 10 minutes, Cook time: 8-10 minutes, Eating time: 30 seconds per dozen
- 1 cup canned pumpkin
- 1 cup sugar
- 1/2 canola oil
- 1 egg
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1 package semi-sweet chocolate chips
1. Pre-heat oven to 375°.
2. In a large bowl, beat together pumpkin, sugar, oil, and egg.
3. In a medium bowl, mix flour, baking powder, cinnamon, salt, and baking soda together.
4. Slowly combine wet and dry mixtures (either with a beater or with them muscles). Fold in vanilla and chocolate chips.
5. Drop by the teaspoonful onto a greased baking sheet. Bake for 8-10 minutes. Allow to cool on a rack.
*The cookies will appear very soft at 8 minutes, but leaving them in too long will make them too dense. Take them out a bit earlier than you would usually.
6. Eat entire batch, go back to step one, and re-make cookies.
Happy Eating and have a fantastic squeesh season!