Ode to October - Pumpkin season. There is no better way to celebrate the fall and pre-Halloween than to make something with pumpkin, right? I've been thinking about making pumpkin cookies for a couple weeks now. It's the first time I've ventured into the land of canned pumpkin, but I was pleasantly surprised on how moist and delicious it made the cookies. Happy Pumpkin Season - Enjoy!
Ingredients: Yields ~36 cookies
- 1 15oz Can of Pumpkin (Libby's)
- 1/4 cup Brown Sugar
- 1/2 cup of Granulated Sugar
- 1/2 cup Canola Oil
- 1 tbs Cream Cheese
- 1 Egg
- 2 1/3 cups All-purpose Flour
- 2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 tbs Milk
- 2 tsp Vanilla Extract
- 2 cups Semisweet Chocolate Chips
In your standing mixer or bowl with a hand mixer, mix the egg, sugars, pumpkin, oil, cream cheese, milk. Then add in the flour, baking powder, baking soda, salt, cinnamon, vanilla extract, and continue mixing until it is well blended.
Add the chocolate chips and give it a final stir so they are evenly mixed into the batter.
Spoon the batter on greased cookie sheets.
Cook for 12-15 minutes. Remove from oven and cool before eating.
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