Pumpkin Chocolate Chip Cookies

Update: This post was originally published on December 16, 2007, and then again in 2011, but this is the perfect time to bring it up to date here, since I republished it on Mr Hitchcock’s fine site.

OK, most people will see this as more of a Hallowe’en to Thanksgiving recipe, but it’s really for all year ’round. It’s gone around my e-mail group, but York lost it and needed it again, so I said to myself, “Self, the whole purpose behind these cookies is lost, if you keep it a secret! Why don’t you tell the world, hey?”¹

  • 2 cups canned pumpkin
  • 1 cup sugar
  • ½ cup cooking oil
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 2 tsp vanilla
  • 1 bag Nestle’s Toll House chocolate chips

Preheat oven to 350º F. Combine pumpkin, sugar and oil in a mixing bowl. Add flour, baking powder cinnamon and salt, mixing well. Mix soda and milk in a separate container, then add to cookie mixture. Stir in chocolate chips and vanilla.

Drop by spoonfuls onto an ungreased cookie sheet, and bake @ 350º F until done; about 15 to 20 minutes. Serve warm with lots and lots of ice-cold milk, and napkins, since you’ll get melted chocolate chips all over your fingers.

And these cookies can be enjoyed by Democrats and Republicans, moonbats and wingnuts, and even the occasional Ron Paul supporter.
______________________
¹ – I’m guessing that some people will figure out from where that quote came. :)
______________________
Cross-posted on Truth Before Dishonor

3 Comments

  1. Although over 98% of punkin’ pies and cookies are made from canned pumpkin puree, there’s nothing like making your own. It’s easy. Start with a 4 to 6-pound baking pumpkin, rinsed and dried. Pre-heat the oven to 400 degrees.

    Remove the stem and split the pumpkin in half from top to bottom. Scoop out the seeds and fiber.

    Lightly sprinkle the cut sides with kosher salt and place the halves flesh side down on parchment paper on a flat sheet pan. Roast at 400 degrees until knife-tender, 30 to 45 minutes. Test in several places for doneness, a little bit overdone is better than a little underdone.

    Remove from oven and turn cut side up, let cool for at lease an hour. Using a large spoon, scrape the roasted flesh to a bowl or a food processor. Mash or process until smooth.

    Use immediately or store in the fridge for up to 1 week or freeze in plastic zip bags for up to 3 months. Use in place of canned pumpkin, you’ll notice the difference and so will your guests.

Comments are closed.