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 |
| 24 cookies | 30 minutes |
| Cook Time | Passive Time |
| 15 minutes | 15 minutes |
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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.
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Ingredients
- 1 cup sugar
- 1 cup unsalted butter (softened)
- 1 cup canned solid-pack pumpkin (or fresh equivalent)
- 1 egg (slightly beaten)
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground allspice
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Servings: cookies
Instructions
- Preheat oven to 350 degrees.
- Line cookie sheet(s) with parchment paper.
- In a large mixing bowl, cream the sugar and butter until fluffy.
- Add the pumpkin, egg and vanilla and beat until smooth.
- In a separate bowl, combine the flour, baking soda, salt, nutmeg and allspice.
- Slowly add the dry ingredients to the pumpkin mixture, small amounts at a time, and blend until completely mixed.
- Stir in chocolate chips and walnuts (if desired), until well-combined.
- Drop cookie dough by spoonfuls (we use a small ice cream scoop) approximately 2 inches apart on cookie sheet(s).
- 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.