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!
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| Mix wet ingredients. |
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| Look at all these YUMMY spices! I was a little worried that it might be "too spicy", but it is such a good mix |
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| Mix your dry ingredients into your wet ingredients. Your dough will be sticky. |
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| 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!) |
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| Drop them on a cookie sheet using a teaspoon. |
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| 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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