You know those box cake mixes that you can magically turn into the yummiest cookies?
Well this isn’t that kind of cookie. I actually don’t like those cookies very much. They seem pasty, dense and almost like you are just eating flour and liquid baked into a ball. So when Joy Boy asked if we could make some cookies, and GingerSnap voted for Pumpkin Chocolate Chip, I cringed.
Thankfully, I know how to look up recipes for yummy things and I was blessed to run across this recipe. I studiously compared it to several other homemade (no cake mix) recipes and found that this recipe’s ingredients were just what I was looking for in a good cookie. Now to test them out . . .
I wish I had a gorgous pile of cookies to show you, but this is all that I have left!
The kids went to TOWN on these cookies!! Joy Boy helped make them with me. He also did a FABULOUS job scooping the dough onto the cookie trays AND worked on overcoming a fear of pulling the hot cookie sheets out of the oven (I might have laughed, until I cried, watching him).
The cookies are soft, fluffy, and almost like eating your own personalized loaf of pumpkin bread from Great Harvest or Kneaders. I was in HEAVEN when these cookies came out so lovely. I am also ecstatic that I can add yet another “I sure do miss these” recipes to my repertoire. Woot, woot! Living in a foreign country isn’t so bad after all . . .
as long as I can get a can of pumpkin for under $8.00.
The only store that I can find canned pumpkin is a store called Auto Mercado, where a small can is $4.00 and a larger can is almost $8.00.
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup oil (canola or vegetable)
- 1 teaspoon vanilla
- 1 large egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 cup semi-sweet chocolate chips (*I used mini*)
- 1 cup chopped walnuts (optional but highly recommended)
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet if you don’t have parchment paper).
- In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
- In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
- Add in the chocolate chips and nuts and stir until evenly combined.
- Using a medium cookie scoop(medium scoop is equal to 1 1/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
- Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.
Thanks for listening!