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If you love pumpkin, try this recipe for a yummy, fall take on the classic chocolate chip cookie.
- 1/2 cup butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 egg
- 1 1/2 cups canned pumpkin
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 rounded teaspoon cinnamon
- 1 cup semisweet chocolate chips
What to do:
1. Preheat oven to 350 degrees.
2.In a large bowl, cream together the butter and sugars until light and fluffy.
3. Beat in the egg. Then stir in the pumpkin and vanilla.
4. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl. Then, gradually mix into the creamed mixture.
5. Stir in the chocolate chips.
6. Drop dough by teaspoonfuls onto cookie sheets. (The cookies should not spread when baking, so you can put them a little closer together than you usually would for another cookie–about an inch apart.)
7. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
The pumpkin in this recipe makes these cookies very fluffy and much more cake-like than your average chocolate chip cookie. If you’re feeling adventurous, you could substitute nearly anything for the chocolate chips. Try raisins, cranberries or walnuts for a bit of a healthier option. Or, try white chocolate chips for a sweeter option. These cookies will be a hit no matter what!