Making the most of my "Dash"

Pumpkin Chocolate Chip Goodness!

This cookie is one of Mister’s favorite.  He found them at Smith’s two years ago and pretty much gobbled the entire package himself.  These are those soft cake-like cookies, and while I’m not normally a lover of cookies like that… these are BOMB.  In full disclosure, I am a lover of pretty much all things pumpkin, so I was already predisposed to LOVING these.

I found a recipe on allrecipes.com (my go-to page for recipes!) that was similar to the Smith’s cookies, but the recipe didn’t have nearly enough spices in it.   I changed the recipe a bit to suit my taste.  Hope you’ll give them a try… Enjoy!!

Ingredients:

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of ground allspice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Chef’s notes: First… I NEVER put nuts in my cookies. I just can’t stand them.  Second, if you don’t like a lot of  spice, use only the 2 teaspoons of cinnamon and disregard the other spices.  Third, you can also just substitute 1 TBSP of Pumpkin Pie Spice in place of the cinnamon, ginger, nutmeg, cloves and allspice. Fourth, I’ve read that you can substitute apple sauce for oil to make a healthier cookie, but I haven’t tried it yet (and there was NO WAY I was going to try it on Mister’s birthday cookies!!).

Preparation:

  1. Preheat oven to 350° F
  2. Combine pumpkin, sugar, vegetable oil, vanilla and egg. Dissolve the baking soda with the milk and stir in.
  3. In a separate bowl, stir together flour, baking powder, ground cinnamon, ginger, nutmeg, cloves, allspice, and salt. Add flour mixture to pumpkin mixture and mix well.
  4. Stir in chocolate chips and nuts.
  5. Drop by spoonful on greased cookie sheet and bake for approximately 13 – 15 minutes or until lightly brown and firm.

These cookies will taste great the first day, but they will taste much better the second day when all the flavors have a chance to meld.  I usually store them in an airtight container with a paper towel or piece of wax-paper between the layers.  It keeps them nice and soft.

Advertisements

Comments on: "Pumpkin Chocolate Chip cookies… Ohhhhh YEAH!!!" (4)

  1. Thank you, thank you. They are wonderful and way too scrumptious to leave alone. May I have another?

  2. Oh these sound so yum! I have never heard of canned pumpkin though.

    • Usually you can get some canned pumpkin, like Libby’s, but it’s usually around the holidays. Unfortunately, last year and this year the pumpkin crops did not fare so well, so the supply is limited! I know of stores who have PULLED their canned pumpkin off the shelves in order to have some for the holidays! Glad I bought three big cans last year when I had the chance!

  3. want. now. 😀

Hey there!! Tell me what you think...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: