It's that time of year: changing leaves, crisp air, family gatherings, trick-or-treaters. What's scarier than vampires and zombies wandering the neighborhood (in search of blood, brains or just candy)? The canned pumpkin shortage. A grocery store employee reported there were physical altercations over it in 2009. Luckily, the shortage is over.
Pumpkin pies and loaves make their appearances every year, and as beloved as these treats are, this recipe is a little something different. The recipe is, of course, a total classic — but with a twist. Pumpkin adds seasonal spice and a nice dose of vitamins to an oldie but goodie: the chocolate chip cookie.
• 1 cup pumpkin
• 2 cups flour
• 3/4 cup sugar
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 5 tablespoons vegetable oil
• 1 large egg
• 2 teaspoons cinnamon
• 1 cup chocolate chips
Yields about 30 cookies.
1. Preheat oven to 360 degrees.
2. In a large bowl, combine pumpkin, egg, oil, vanilla and sugar.
3. In a separate large bowl, combine dry ingredients: flour, baking soda, baking powder, cinnamon and salt.
4. Slowly incorporate wet ingredients into dry ingredients. Once the two are mixed, add in chocolate chips.
5. Drop spoonfuls on lightly greased cookie sheet, about one inch apart.
6. Bake for 10-11 minutes.
7. Allow to cool before enjoying.
Note: To green up this recipe, simply choose organic versions of the basics listed here. Organic canned pumpkin is available, and most of the other ingredients are available organic, as well. To boost the health factor, modifications can be made without sacrificing the taste, like using whole wheat flour. Using milk chocolate chips (instead of semi-sweet) adds a little extra sweetness, or try white chocolate chips for a very pretty cookie.
Thumbnail photo: aresauburn™/Flickr
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