Pumpkin Chocolate Chip Cookies

I’ve never been sure about publishing recipes, I mean, who holds the rights? But since people keep saying to me “Hey dummy! You can’t copyright/trademark a recipe!” I’ve decided to start publishing them…

Here’s my recipe for Pumpkin Chocolate Chip Cookies.

Ingredients

• 1/2 cup butter, room temperature
• 1 1/2 cups sugar
• 1 cup canned pumpkin
• 1 egg, beaten
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 (6 ounce) package chocolate chips

Directions

1. Preheat oven to 350-degrees F.
2. Grease baking sheets with canola spray.
3. In a large mixing bowl cream 1/2 cup butter with sugar until fluffy. Stir in pumpkin, egg and vanilla.
4. Sift dry ingredients together (flour through salt) in a bowl.
5. Add dry ingredients to butter mixture, stirring well to combine.
6. Stir in chocolate chips.
7. Drop batter by spoonfuls on to baking sheets.
8. Bake for 12-15 minutes or until browned.
9. Cool on rack.

These cookies do not flatten out like normal chocolate chip cookies. They stay sort of puffy. They’re almost like a cross between a cookie and a muffin. A cuffin? A mookie? I don’t know… I find them delicious though.

It should go without saying that you should use raw sugar (not processed!) and unbleached flour (not “enriched” or bleached!) and any other more natural/organic materials you can find. But it doesn’t. So I’m saying it.

Enjoy!