Cookie Week Entry 3 - Pumpkin Chocolate Chip

There are a lot of great pairings that we encounter when cooking- peanut butter & jelly, wine & cheese, cinnamon & sugar... all of these are classic.  There is another great fall pairing that many people don’t think of - Pumpkin & Chocolate!  The natural nutty flavorful flavors of fresh pumpkin are brought out with the rich sweetness of milk chocolate.  With this recipe you can try it!

Don’t underestimate pumpkin!  This is the perfect cookie for the fall.  Halloween is all about pumpkin - and this cookie is great for Halloween.  Once Halloween passes we transition into November - and when all eyes are focused on turkey and stuffing, keep making these cookies!  These cookies go great, and could even be an alternative to the traditional pumpkin pie.

Today is Sunday.  Many people read the paper on Sunday morning.  After brunch, while you have a cup of coffee and read the paper enjoy one of these treats… it’s the perfect end to a great weekend!

Print a copy of this recipe for your kitchen: CLICK HERE!

Ingredients

·         1 small can of pumpkin

·         ¾ c. sugar

·         2 T. vegetable oil

·         ½ c. butter

·         1 egg

·         1 t. vanilla

·         2 ½ c flour

·         2 t. baking powder

·         2 t. cinnamon

·         ½ t. salt

·         1 t. baking soda

·         1 t. milk

·         1 bag (11.5 oz.) chocolate chips

Directions

Preheat oven to 375.

Mix baking soda and milk in a small container and set aside.

In a large bowl beat egg and vanilla.

Then, mix in pumpkin, sugar, oil, butter, baking powder, cinnamon, and salt.

Cream mixture together.

Mix in flour.  (half of it first, then add the rest - this will make a more even mixture)

Mix in chocolate chips.

Dough will seem more like a ‘cake batter’ consistency.  This is the way it should be.

Chill in refrigerator for 30-60 minutes.

Using a large scoop (2 T. size), spoon out mixture onto parchment lined cookie sheet.

Bake 10-12 minutes.

Let cool for 2-3 minutes on cookie sheet before transferring cookies to baking rack to complete the cooling process.

Sweeten them up?

Now these cookies are delicious on their own.  The chocolate along with the ingredients in the cookie are sweet enough- and they taste GREAT!  In today’s world though - everyone always is looking for that added tough!  I love to top them with some cream cheese frosting as well!

Cooking Tip

You almost always have to ‘cool’ when baking.  I have tried cloth pads - they get dirty easy, I have tried stone and tile trivets - they are heavier, break easy, and also can be expensive to purchase.  What is easier?  CORK.  I always use cork circles as my cooling barrier of choice.  You can pick up pre-cut cork circles for about a dollar at cooking store, discount stores, and even craft stores.  If they get too dirty - toss them out and get some new ones.  Cork is also lightweight, not bulky, and easy to store!