Every year around Thanksgiving, I head to the grocery store to get canned pumpkin. That is, if I haven’t processed our own pumpkins from the garden for baking. This year, I haven’t yet gotten around to it. We have a few cutesy little pumpkins just waiting to be made into something scrumptious. For now though, I’m heading to the grocery store. If you aren’t quick, you’ll find that you’ll get to the grocery store and be staring at an empty shelf where the canned pumpkin once was.
This year I was on the ball, and got my pumpkin early. In fact, lately I’m keeping a regular stock of pumpkin in our pantry. I love pumpkin.
This week I opened a can of pumpkin to put in my breakfast quinoa, so I had quite a bit left. Since I can’t let it go to waste, I had to find more ways to use it. This particular recipe was a very good way to use some of it.
Try making these cookies if you have some leftover pumpkin in your refrigerator.
Heck, go buy some canned pumpkin just to make these cookies. They’re that good.
[Recipe] Pumpkin Chocolate Chip Cookies
Makes 2 dozen
1 cup canned pumpkin
1 cup sugar
1/2 cup oil
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tbsp milk
1 tsp vanilla extract
2 cups chocolate chips
Preheat oven to 350F.
Combine pumpkin, sugar, oil, and egg in a large bowl. Mix well.
Combine dry ingredients (except baking soda) in a large bowl. Mix well.
Stir baking soda into milk until dissolved. Add to wet ingredients, along with vanilla. Mix.
Incorporate dry ingredients into wet ingredients.
Add chocolate chips and stir.
Drop by large scoopfuls (I used a 3 tbsp scoop) onto parchment lined baking sheet.
Bake for 12 – 15 minutes until they are puffed and spring back when touched lightly.