In the spirit of fall, and the fact that I just had a case of organic pumpkin delivered to my door, I’m reposting this recipe. I’ve also tweaked it a little bit since our eating habits have changed over the last few years. Don’t get too worried though, they still contain an entire cup of sugar and a ton of chocolate chips. 🙂
These are my husband’s favorite cookies; at the very first signs of fall, he starts requesting them. The are super yummy, chewy and full of festive, fall flavors.
Pumpkin Chocolate Chip Cookies
1cup canned pumpkin
1 cup sugar
1/2 coconut oil or butter, melted
2 cups whole wheat pastry flour (you can also use all purpose flour)
2 tsp. baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp. salt
1 tsp baking soda
1 tsp milk
1 tbsp vanilla extract
2 cups chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine pumpkin, sugar, oil and egg.
In a separate bowl whisk together flour, baking powder, cinnamon and salt.
Dissolve baking soda with milk and stir into flour mixture.
Add flour mixture to pumpkin mixture and mix well.
Add vanilla and stir.
Stir in chocolate chips.
Drop by spoonful on greased cookie sheet and bake for 10-12 minutes or until lightly brown and firm.
Transfer to wire rack to cool.
After cooling, keep cookies in an air tight container so they don’t dry out.