My gosh! What’s this can of pumpkin hiding in the back of my pantry? When did I purchase this??? The expiration date is this month! I gotta use it up! What should I bake it with?
Yes, baking was the first thought that popped into my mind. Not pumpkin ravioli. Not pumpkin smoothie. And most DEFINITELY not pumpkin soup. Yep. It was either bread or cookies. I decided to reserve the bread option for later (post will come soon) because my mom is travelling to visit relatives and I wanted her to bring something sweet for them. I thought portioned treats are better for division. While I was ‘rummaging’ the rest of my kitchen, figuring out what else I could add to the cookies (since just plain ‘ole pumpkin is just, well, boring), I found a half bag of chocolate chip in a container, next to random tea bags and jello mix. Please don’t judge). So, why not add that for some sweetness as well? So there you have it, pumpkin chocolate chip cookies. These are chewy, moist, and very wholesome. Aside from the chocolate chips, it’s really quite good for you. One or two would make a worthy snack to plow through the afternoon or midnight munchies.
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup bittersweet chocolate chips
1. Heat the oven to 350 degrees.
2. In a medium bowl, blend together the dry ingredients.
3. In another bowl, , whisk together sugar, oil, pumpkin, vanilla and beaten egg.
4. Gradually combine dry ingredients to the wet and stir until just combined, then stir in the chocolate chips. Do not over-mix.
5. Drop the dough by the spoonful. Bake 10-12 minutes or until slightly firm to the touch. Take tray out and cool.
PS My cousin ate the last three of the cookies today. He texted me from afar. 🙂