Wednesday, November 10, 2010

Pumpkin Chocolate Chunk Cookies

My friend, La Fuji Mama, made these cookies for Camp Blogaway a couple of months ago.  I have been meaning to make them for a while...but it has been so darn hot.  I just can't make pumpkin yummies while it is too hot...and by hot I mean 102 degrees outside.  The weather cooled off this week, so I pulled out the pumpkin and got started!  You have to make these!  They are sooo good!

Mix wet ingredients.

Look at all these YUMMY spices!  I was a little worried that it might be "too spicy", but it is such a good mix  

Mix your dry ingredients into your wet ingredients.   Your dough will be sticky.

Then, comes the good stuff.  I prefer to use the chunks, but if you have a brick of chocolate, you can chop it up and use it too.  (Chocolate chips work just was well!)

Drop them on a cookie sheet using a teaspoon.

Bake at 375 degrees for about 10 minutes.
These are a great cookie to bake and give to friends for the upcoming holidays.  They make me feel all warm and fuzzy inside!

Recipe in full:

Pumpkin Chocolate Chunk Cookies

1 cup granulated sugar
1/2 cup vegetable oil
1 egg
1 cup pureed pumpkin
1 teaspoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
7 ounces semisweet chocolate chopped into large chunks

1. Preheat oven to 375 degrees
2. In a large mixing bowl, mix the sugar and oil, then blend in the egg pumpkin, milk, and vanilla.
3.  In a separate bowl, mix the flour with rest of the dry ingredients, then blend into the mixture.  Stir in the chocolate.
4.  Drop by teaspoons onto a greased cookie sheet.  Bake for approximately 10 minutes.


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