Pumpkin Chocolate Chip Cookies
You may have tasted these wonderful cookies at our annual Heirloom Apple Festival. The recipe comes from ‘Native American Cooking’ and was originally introduced to us by our friends at Wood Haven Preschool.
Servings Prep Time
24cookies 30minutes
Cook Time Passive Time
15minutes 15minutes
Servings Prep Time
24cookies 30minutes
Cook Time Passive Time
15minutes 15minutes
Ingredients
  • 1cup sugar
  • 1cup unsalted butter(softened)
  • 1cup canned solid-pack pumpkin(or fresh equivalent)
  • 1 egg(slightly beaten)
  • 1tsp vanilla
  • 2cups all purpose flour
  • 1tsp baking soda
  • 1/2tsp salt
  • 1/2tsp freshly grated nutmeg
  • 1/4tsp ground allspice
  • 1cup semi-sweet chocolate chips
  • 1/2cup chopped walnuts(optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Line cookie sheet(s) with parchment paper.
  3. In a large mixing bowl, cream the sugar and butter until fluffy.
  4. Add the pumpkin, egg and vanilla and beat until smooth.
  5. In a separate bowl, combine the flour, baking soda, salt, nutmeg and allspice.
  6. Slowly add the dry ingredients to the pumpkin mixture, small amounts at a time, and blend until completely mixed.
  7. Stir in chocolate chips and walnuts (if desired), until well-combined.
  8. Drop cookie dough by spoonfuls (we use a small ice cream scoop) approximately 2 inches apart on cookie sheet(s).
  9. Bake for 12-15 minutes or until golden brown. Cookies should be puffed slightly and will be cake-like in the center when cooked through.