I came across this recipe back in college and I’ve used it every fall since then. These cookies are soft and moist, with hints of chocolate inside. This time, I’ve jazzed it up with my friend Morgan’s homemade cream cheese frosting and some pecans. Try these with an after-dinner cup of coffee for a sweet seasonal treat.
I originally found this recipe on Allrecipes.com. My commentary is below.
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Combine pumpkin, sugar, vegetable oil and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.
1. Substitute applesauce for the oil. It’s healthier!
2. This is baking, not chemistry class. Just add the baking soda to the dry ingredients and the milk to the wet and be done with it.
3. I’m ashamed to say I only use 1.5 C. of chocolate chips. But hey, they’re still delicious.
4. I feel that pecans say, “fall,” better than walnuts do. Substitute if you agree.
5. They will look underdone. Just relax, it’s going to be OK.
6. Top with cream cheese frosting and pecans for that extra ¡wow! factor.