Pumpkin Chocolate Chip Cookies
For the past one week I have been trying out a lot of new recipes using canned pumpkin. I got this big can of pumpkin puree (I think it’s the 15 ounce can) to bake my son’s birthday cake. With the leftovers I have tried 4 other recipes and the beauty is all the 5 recipes have turned out great. First it was the vegan pumpkin roll cake, vegan pumpkin cranberry bread, pumpkin cranberry scones, vegan pumpkin pancakes and these pumpkin chocolate chip cookies. I’m really not able to pick a favorite among these 5 fabulous pumpkin recipes because each one was good at its own right. So you can expect to see a lot of orange colored goodies in the blog for the next few weeks. Is there a better season to post pumpkin recipes! I don’t think so.
I baked these cookies using this recipe as a base. I have made a couple of changes to make it egg free and also halved the original recipe to bake just 2 dozen instead of 4 dozen cookies. So you should be fine doubling this recipe if you want more cookies.
|Pumpkin Chocolate Chip Cookies Recipe|
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup canned pumpkin
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup quick cooking oats
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup dried cranberries
- butter – vegan substitute like Earth Balance or solidified coconut oil
- canned pumpkin – pureed sweet potato/butternut squash/carrots, or thick applesauce
- flours – whole wheat pastry flour
- chocolate chips – any variety of your choice
- dried cranberries – dried fruit of your choice
- In a medium sized bowl mix together the dry ingredients except the chocolate chips and dried cranberries and set aside.
- In a large bowl, cream butter and sugars until light and fluffy.
- Add the water, vanilla extract and canned pumpkin and blend it for another minute or two.
- Incorporate the dry mix into the wet mix and combine well.
- Stir in the chocolate chips and dried cranberries.
- Refrigerate the dough for at least 20 minutes before baking. Meanwhile preheat oven at 350F/180C for 15 minutes. Line with parchment paper or grease baking sheet/s.
- Drop by tablespoonful onto the prepared baking sheet/s and bake it for 12-13 minutes in the middle rack. I took out mine after the 13th minute.
- Transfer the pan to a cooling rack and let it sit for another 5 minutes. After that move the cookies directly to the wire rack and let it cool completely before storing it in an air-tight container.
- These pumpkin chocolate chips cookies were more like small pieces of cake. It was very soft and chewy. We loved both the taste and texture of the cookies. The sweetness was just perfect. I did a good thing by adding cranberries to balance the sweetness from the chocolate chips. The dried fruit gave a nice texture too.
- These cookies can be the perfect snack even for babies, like a year old who are experimenting on new tastes and textures. In that case I would omit the chocolate chips, cranberries and oats too. Or you could powder the oats instead so that there is no risk of choking.
- I made these cookies using store bought canned pumpkin. If you prefer using homemade pumpkin puree, see that the puree is solid and thick and not watery.
- Since I used a very large baking sheet I was able to fit all the 24 cookies in that sheet itself.
- This recipe can be doubled to bake 4 dozen cookies.
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