1/2 cup sugar
1/2 cup brown sugar
1 cup butter, softened
1 cup canned pumpkin
1 tsp. vanilla
1 egg
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1-2 cups mini chocolate chips
Blend butter and sugars well. Add egg and vanilla and pumpkin until combined (mixture will look curdled). In a separate bowl whisk dry ingredients. Add flour mixture and chocolate chips to butter mixture, mixing until just combined. Drop by large spoonfuls onto a cookie sheet. Bake at 350 degrees for 10-12 minutes. Cookies will spring back when lightly touched. Wait just long enough so you can hold the cookie in your hand without burning yourself...then enjoy your own little bite of Fall heaven as the pumpkin and chocolate melt in your mouth. Yum, yum!! This is the essence of October!
4 comments:
what size can of pumpkin? the 15 oz.? That sounds so yummy, I'll have to try it!
Lisl - It's actually just one cup of pumpkin, a tad more than half of the 15 oz size.
It's my mission in life to stop people from mixing chocolate and pumpkin (or any fruit or vegetable for that matter)together.
So...stop.
What??? That would mean the end of chocolate-covered strawberries! And then I would seriously be doomed!
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