Though “pumpkin spice season” launched months ago, it hasn’t yet lost its kick.
By now, most are aware the Starbucks Pumpkin Spice Latte, one of the most popular pumpkin-flavored treats of the season, contains no actual pumpkin.
Several other treats marketed as being “pumpkin-flavored” also contain no pumpkin, but rather spices associated with pumpkin pie — such as cinnamon and nutmeg.
For those who want to experience those warm fall flavors and incorporate the squash itself without making a standard pie, try these pumpkin chocolate chip cookies.
The recipe below makes roughly 40 cookies, enough to sate Kris Kringle’s grumbling tummy or a horde of hungry coworkers.
Pumpkin chocolate chip cookies
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 cup oil
- 1 egg
- 1 Tablespoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups chocolate chips
- 1/2 cup chopped walnuts
- Combine pumpkin, sugar, oil, egg and vanilla. Stir together flour, baking powder, cinnamon, nutmeg, salt and baking soda.
- Add flour mix slowly to pumpkin and mix well. Stir in the chocolate chips and walnuts.
- Drop by spoonfuls onto a baking sheet. Bake at 350 degrees for 9-10 minutes. Let cool on pan for 2-3 minutes, then remove to a wire rack to cool completely. Store in a sealed container.
Recipe via Inside BruCrew Life blog.