Thursday, March 21, 2013

Cakey & Gooey Pumpkin Dark Chocolate Chip Cookies

For me this made about 20 medium size cookies
I made these around the holiday season and the entire batch was gone in days. They are so very addicting! They are fluffy and cakey texture, especially when baked in a convection oven.
1 cup canned or fresh roasted pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
tsp baking powder
2 tsp ground cinnamon (or pumpkin pie spice if preferred)
1/2 tsp nutmeg and allspice
1/2 tsp
1/2 tsp salt
tsp baking soda
1 splash of milk
1 tbsp vanilla extract
2 cups dark chocolate chips
1/4 cup chopped walnuts (optional)

*Skip this step if you are using canned pumpkin*
Cut in half and roasted a small sugar pumpkin (stab the skin a few times to allow steam out). Place pumpkin cut side down in a pie pan with a 1/2 inch of water and bake at 350 degrees for 45 minutes or until fork tender. Remove pulp with a spoon and let cool.

In your electric mixer bowl, beat together pumpkin, sugar, oil, milk and egg. In another bowl, stir together flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to pumpkin mixture and mix well. Next, add vanilla, chocolate chips and chopped nuts.

Spoon dough on greased cookie sheet and bake at 350 degrees for 10-12 minutes or until lightly brown. You can poke into the center of a cookie with a toothpick to see if the center is wet or is cooked and comes out clean.

Let cool a few minutes, then dig in while still warm!

No comments:

Post a Comment