Cooking instructor and Chef Steven Havens shared a cozy fall treat that is sure to give them “pumpkin” to talk about with his pumpkin chocolate chip cookies! For more information about Chef Steven, click here!
Pumpkin Chocolate Chip Cookies
Makes 28-32 drop cookies. Requires 4 hours chilling before cooking.
Wet Ingredients- In a large mixing bowl, mix together the following until well combined:
- 1 C granulated sugar
- 1 C pumpkin puree, drained of excess moisture using cheese cloth, a tea towel or your hands
- 1/2 C vegetable oil
- 1 egg (room temp)
- 1 TBSP vanilla
NOTE: these cookies will be quite cakey, more like the top of a muffin! (YUM!!!) For a more traditional cookie texture, add 1/2 C melted or browned butter (cooled) to the wet ingredients.
Dry Ingredients- In a medium mixing bowl, sift together the following:
- 2 C AP flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
In a small bowl, mix the following together:
- 1 tsp baking soda
- 1 tsp milk
- Mix this mixture into the wet ingredients. Then, add the dry ingredients into the wet ingredients, one third at a time, mixing well after each addition. Lastly, stir in:
- 2 C dark or semi-sweet chocolate chips
- 1/2 C chopped walnuts or pecans (optional)
Cover and chill the dough for at least 4 hours, and preferably overnight.
Bake at 350 for 10 – 11 minutes, allow to cool completely on a wire cooling rack.
