So I was at the store the other day when I came across a perfect little pile of pumpkins. Quickly my mind filled up with all the wonderful things I could make with them.. pumpkin pie, pumpkin pancakes, pumpkin spiced lattes! Fast forward 2 weeks later and my little pumpkins were still sitting sadly in my kitchen looking neglected. I should never be allowed to go to the store when hungry, it always resorts in wishful cooking fantasies.
I decided to buck up and do something with the pumpkins before it was too late. A simple Pumpkin Chocolate Chip Cookie recipe didn’t seem too daunting and it certainly didn’t disappoint.
First you need to puree your pumpkin - 1 small pumpkin makes about 1 3/4 cups pureed
Cut your pumpkins in half top to bottom, scoop out the guts, place them cut side down in a baking dish filled with 2-3 inches of water, bake at 350 degrees for 45 min or until flesh is easily punctured, remove from over and let cool, scoop the flesh out and pop it into a blender or food processer until smooth
Pumpkin Applesauce Chocolate Chip Cookies
Yields about 30 cookies, Prep 20 Min, Cooking 12 minutes per batch
For this recipe you will need:
- 1 cup pureed pumpkin (you’re not feeling ambitious 1 cup canned pumpkin will work just fine)
- ½ cup of applesauce (I used blackberry applesauce but any kind would work great)
- 1 cup white sugar
- 1 egg
- 1 tablespoon pure vanilla extract
- 2 ¼ cups all-purpose flour (reduce to 2 cups if using canned pumpkin)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- Pinch of pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
Mix together your pumpkin, applesauce, sugar, vanilla, and egg.
In a separate bowl stir together your flour, baking powder, cinnamon, pie spice, salt, and baking soda
Slowly add your flour mixture to the pumpkin mixture mixing it well
Add your chocolate chips – I used the whole bag. Don’t skimp here! Good chocolate is key! Be careful not to mix to much once the chips are in or they will start to break up.
Drop by spoonfuls onto a greased cookie sheet and pop those babies in the over at 350°F for approximately 12 minutes or until lightly brown and firm.
Let cool for 1-2 minutes before removing from cookie sheet.
Stuff your face and enjoy!