After an afternoon of pumpkin picking, forget the traditional pumpkin pie and bake these chunky, bite-sized cookies instead.
Courtesy of Kacey Joanette, thecookiewriter.com, Bowmanville, Ont.
Directions for: Chocolate Chip Pumpkin Cookies
Ingredients
cup (125 mL) salted butter, room temperature
cup (50 mL) granulated sugar
cup (50 mL) brown sugar
1 egg, room temperature
1 tsp (5 mL) vanilla
cup (125 mL) pumpkin pure (not pumpkin pie filling)
1 cups (375 mL) whole-wheat flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
tsp (2 mL) ground nutmeg
⅛ tsp (0.5 mL) ground cloves
⅛ tsp (0.5 mL) ground allspice
⅛ tsp (0.5 mL) ground ginger
- cup (125 - 175 mL) chocolate chips
Directions
1. Preheat oven to 350F (180C). Line baking sheet with parchment paper.
2. In bowl, cream together butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Add egg and vanilla, mixing well. Add pumpkin pure, mixing until just combined.
3. In separate bowl, sift together flour, baking soda, cinnamon, nutmeg, cloves, allspice and ginger. Slowly add flour mixture to butter mixture, mixing until just combined. Stir in chocolate chips.
4. Scoop 1 tbsp (15 mL) of batter per cookie onto baking sheet and roll into balls.
5. Bake for 8 to 10 minutes, or until golden brown. Allow to cool for 5 minutes before moving to wire rack.
See more: Bake, Chocolate, Dessert, Fall, Great Canadian Cookbook, Thanksgiving, GCC Thanksgiving