Fellow Pumpkin Lovers, This is my honorary first recipe post! And I had to do it on something involving Pumpkin. I just love pumpkin everything so I hope to have a Recipe of all my favorites. I bake a lot, and don’t always follow the recipe…or hardly ever follow it, so for this reason I am adding my notes as I go.  Cookie Recipe

Before I hand out the official Recipe, I want to explain that I love soft moist cookies.  I am very aware that we might not agree on texture, so if you like them like I do, this is the PERFECT recipe for you. Trust me on this one.  I won’t post a recipe that I don’t love and have not tried.

Ingredients:

1 cup canned pumpkin (I grow and use my own pumpkins)

1 cup white sugar (I always put a little less that it says when it comes to sugar. Less is better for my family)

½ cup vegetable oil

1 Egg (I used a large egg)

2 cups all purpose flour (I added a bit more at the end because using fresh pumping makes it a bit runnier and I don’t want flat cookies)

2 teaspoons baking powder

2 teaspoons ground cinnamon ( I actually added 3)

(1/4 teaspoon cloves because I like it spicy)

½ salt

1 teaspoon baking powder

1 teaspoon milk (I skipped this whole thing)

1 teaspoon vanilla extract (always use the real thing when possible)

2 cups semi sweet chocolate chips

½ cup chopped walnuts (optional, and I always option not to because nuts are distracting in my backed goods…yes, a personal thing)

 

1. Combine pumpkin, sugar, vegetable oil, and egg. In separate bowl, stir together flour, baking powder, ground cinnamon, cloves, and salt. Dissolve the baking soda with the milk and stir in. (Again, I skipped this step and came up with a perfect cookie. I have two toddlers and don’t have time to waste on extra steps.) Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm. (I hardly ever use a clock. I peak in when I think it is time or use the oven light. Too much variation to go by exact times, especially when I modify so much. Also I use a silicon mat and I don’t have to use oil on it, I just plop the cookies right on there, and they don’t speak too much so I don’t have to space them too much.

 

And there you have it, the cookie!! Yum My toddlers mostly just wanted to eat the batter and chocolate chips, but isn’t that part of the fun?