But, before it goes I wanted to share one last yummy treat. (Although I have to admit I love these enough to make them all year round.) I was introduced to pumpkin cookies several years ago through our Farm-to-School program. Over the years I've made a few tweaks to settle on this final recipe.
1/2 cup (1 stick) unsalted butter softened
1 cup pureed pumpkin (I used canned pumpkin)
1 cup sugar
1/4 cup oil
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon vanilla
2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 generous cup of miniature chocolate chips
1. Preheat oven to 350 degrees fahrenheit.
2. In a large bowl cream the softened butter and sugar. Add in the pumpkin, oil, cinnamon, nutmeg, ginger, and vanilla.
3. In a separate small bowl mix the flour, baking powder, and salt.
4. Stir the flour mixture into the wet ingredients until mixed in - but be careful not to over mix.
5. Add in one heaping cup of mini-chocolate chips. (I love using Ghirardelli miniature chips. They are little but they still have great chocolate flavor.) Gently stir in until just mixed.
6. Use a regular teaspoon or teaspoon sized cookie scoop to spread out spoonfuls of dough about two inches apart on a cookie tray.
7. Bake about 10 minutes. Cookies will be soft and cake like on top, but firmer on the bottom.
8. Let cool for several minutes on the pan and then transfer to a wire cooling rack.
Enjoy warm or let cool completely. We love them both ways!
They are simple enough to make that they also make a great recipe for kids to get involved with and often the boys help too. Personally, we think they are great all year round!
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