Pumpkin Chocolate Chip Cookies
11/18/2015
The last of the leaves have just about fallen from the trees. This doesn't mean that we are anywhere close to finishing the raking of our yard, however. That job seems never ending. Yet such is the life when you live in a mini forest.
The days are finally beginning to cool, and we have been utilizing the fall bounty to its fullest. We or I should say my oldest daughter, Isabella, has been making these cookies non stop. With the plethora of pumpkin that I have been making into puree she has had plenty to work with. This is a fluffy cookie. You will want to make a double batch for sure as they will be devoured within no time.
For the pumpkin puree, preheat your oven to 375. Take a pie pumpkin and slice it in half around the middle. Scoop all of the seeds and fiber from the centers. You can save the seeds and roast them up later if you wish. Place each half cut side down on a baking sheet and bake in the oven for 40 minutes or until soft. When done baking, remove from oven to cool. Scrape the pulp from the skins and blitz in the food processor. One pie pumpkin will yield about 2 pints of puree. If you aren't going to use it right away, place it in a freezer safe bag or container for use later.
Pumpkin Chocolate Chip Cookies
Ingredients
1/2 C canola oil 
1 C pumpkin puree, or canned pumpkin puree
1 C sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp milk
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
2 C flour
2 C semisweet chocolate chips
Directions
Preheat oven to 350°. Combine the oil, pumpkin puree, sugar, egg, vanilla and milk. In a separate bowl, combine cinnamon, baking powder, baking soda, salt, and flour. Add dry ingredients to the pumpkin mixture. Fold in the chocolate chips. Using an ice cream scoop, place the batter on a parchment lined baking sheet 2" apart. Bake for 10-12 minutes. These will look a little underdone when you take them out. Do not over cook them or they will be too dry! Allow to cool or eat them while they are warm. Enjoy! Makes 2 dozen cookies.
Recipe can be easily doubled or tripled.
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