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.
FIND WHAT YOU NEED TO MAKE THIS RECIPE IN THIS WEEK'S CIRCULARS
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
Ingredients:
- 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
Directions:
- 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.
