I know that winter is about to pounce, but if anyone tells me that pumpkin season is over, we can no longer be friends.
Especially when the pumpkin is used to make these cookies
These are the perfect mix of chocolate and spice in a soft and pillowy cookie. It might sound weird, but trust me on this one.
Grab some of that leftover pureed pumpkin destined for pie. Pumpkin pie is so overrated anyway.
Double Chocolate Chip Pumpkin Cookies
from Kirbie’s Cravings
1 cup canned pumpkin puree
1 cup white sugar
1/2 cup vegetable oil (feel free to sub half with unsweetened applesauce)
1 large egg
2 cups all-purpose flour
1/4 cup dutch processed cocoa powder
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1. Preheat oven to 350F and line baking sheets with parchment paper.
2. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, cocoa powder, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined.
3. Stir in the chocolate chips.
4. Take tablespoons full of dough and drop onto cookie sheet, about an inch apart. When finished, try to shape the dough to resemble a cookie. The dough will be sticky, wet, and hard to shape. The dough should closely resemble the finished baked product because the cookies don’t spread much during baking and will only rise up. It helps to work with the dough when your hands are freshly washed and slightly damp.
5. Bake for approximately 10-12 minutes until cookies are dry on the surface, firm to the touch, and can be moved off of the mat without the bottom sticking.
And if you’re still not convinced…