Here are two facts you might not know about me:
1. I love baked goods.
2. I cannot bake.
I don’t know the difference between baking soda and baking powder and rarely have the patience to measure anything less than 1 tbsp. My mantra is “a little of this and a little of that”, and I know in the baking world, precision makes the cake – or is it takes the cake? Whatever. It’s not one of my strengths. But last year my sister-in-law made these soft pumpkin chocolate chip cookies for my boys that they devoured. And now that we are in the midst of pumpkin mania, they started asking for them again. The problem is, my sister-in-law lives in DC so as tempting as it was to just ask her to whip up a batch and send them our way so I could avoid a
potential baking disaster, I mommed-up, asked for the recipe and gave it a shot.
You guys. I did it. And you can do it too. These cookies are on the healthier side of the cookie spectrum, they don’t require much baking expertise (of course they are better when Auntie makes them), and they can easily be made egg-free/gluten-free by substituting eggs for 1 cup of applesauce and regular flour for gluten-free flour.
- 1 can of pumpkin (1.75 cups)
- 1 cup turbinadp sugar
- 3/4 cup vegetable oil
- 1 cup applesauce or 2 eggs
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tbsp vanilla
- 2 cups chocolate chips
- Preheat oven to 350 degrees.
- Combine pumpkin, sugar, vanilla, oil, and eggs (or applesauce) in a small bowl.
- In a separate bowl mix flour, baking powder, baking soda, cinnamon, salt.
- Slowly add the dry mixture to the pumpkin mixture.
- Mix until thoroughly blended.
- Fold in chocolate chips.
- Use a spoon to place dollops of batter on greased cookie tray, evenly spaced.
- Bake in oven for 12-15 mins or until light brown and firm.
- (This recipe was adapted from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=243380)
The cookies are very soft – almost cake-like and disappear fast. So if your pumpkin meter is not yet full, I highly suggest you give these a try. They’d make the perfect treat for that Halloween party you volunteered to bake for…or, you know, just for your morning coffee.
Want more pumpkin recipes? Try my pumpkin granola bars HERE!