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| Pumpkins and pumpkins and gourds make the perfect fall scene |
photo courtesy of John R. Shaffer
Fall is without question my favorite time of year. The crispness in the air draws me in to the kitchen to create new and delicious things...like these Pumpkin Chocolate Chip Cookies. I love these because they're not too sweet, and warm from the oven the chocolate chips are soft and wonderful!
Why not bake up a batch today, and enjoy them on your next hayride.
Pumpkin Chocolate Chip Cookies
recipe by Chef Bev Shaffer
[It goes without saying that you should use the very best ingredients for the very best cookies!]
1 cup canned pumpkin [not pumpkin pie mix]
1 cup granulated sugar
1/2 cup LIGHT extra virgin olive oil or canola oil
1 large egg
1 cup unbleached, all purpose flour
2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 Tablespoon vanilla extract
2 cups semisweet or dark chocolate chips, best quality for maximum impact!
1/2 cup toasted, chopped walnuts
Heat oven to 350F.
In a large bowl combine the pumpkin, sugar, oil and egg. Set aside.
In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.
Quickly dissolve the baking soda into the milk; add to the pumpkin mixture.
Add the flour mixture to the pumpkin mixture and mix well to combine. Stir in the vanilla, chocolate chips and nuts.
Scoop (about Tablespoonful size) on to parchment paper lined cookie sheets [leaving room for some spreading of the batter]. Bake for 10 minutes or until lightly brown around edges and cookie tops are firm when gently touched. Makes about 3 dozen.
Chef Bev Shaffer www.bevshaffer.com is the author of six cookbooks and frequent guest on television and radio.
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