Life Affirming Pumpkin Chocolate Chip Cookies
Eight years. I’ve been keeping this recipe a secret for eight years. The truth is, I didn’t NOT WANT to share it, I just never got around to it. And quite frankly, I’ve been making them on a monthly if not biweekly basis since my toddler developed an interest in baking…and eating cookies, duh.
I have a second reason for not sharing the recipe. It’s because I hadn’t perfected it. The recipe was written by pen in a scrapbook I keep in my kitchen cupboard. A friend I met while living in Northern B.C. shared her version and it was delicious. But, the ingredient list needed a bit of work — does anyone else compulsively adapt recipes? I tweaked the recipe by reduced the sugar, fat and chocolate chips by half. And, for a bit more texture I added rolled oats, because, why not?
These cookies are sure to please. And, as far as I’m concerned I make them year round because I’m grateful to live in a country that supplies canned pumpkin puree ALL YEAR LONG. CAN I GET AN APPLAUSE?
Here’s what people have said about the cookies:
you’re right, they are so pillowy soft
my only regret is not making a double batch
it’s husband and toddler approved
I baked them 10 minutes ago and I’ve downed 6 within the hour
these freeze amazing!
And, here’s what you’ve been waiting for, the recipe:
Life Affirming Pumpkin Chocolate Chip Cookies
PREP TIME: 15 min
COOK TIME: 10 - 12 min
TOTAL TIME:
Makes approximately 27 cookies
INGREDIENTS:
1 tsp baking soda
1 tsp milk or dairy alternative
1 cup pumpkin puree (not pie filling)
1/2 cup sugar
1 tsp vanilla
1/2 cup canola oil
1 egg (may use flax egg for vegan alternative)
1 cup flour
1/2 - 1 cup quick oats
2 tsp baking powder
1 tsp cinnamon
1/2 cup chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit.
Mix the milk and baking soda in a pinch bowl. Set aside.
In a medium size bowl, with a hand blender, blend: pumpkin, sugar, vanilla, canola oil and egg. Set aside.
In a large bowl, combine the remaining 5 dry ingredients.
Mix the wet and dry ingredients together until well incorporated including the slurry you create in the pinch bowl.
Place 1.5 tbsp dollops onto a prepared baking sheet lined with parchment paper. I prefer to use a scoop for this to ensure I have evenly shaped cookies #ocd.
Bake for 10 - 12 minutes. At max, you may want to bake for 15 minutes. You’ll know it’s ready when a toothpick inserted into the middle comes out clean.
Enjoy these while they are warm. Store in an airtight container or feel free to freeze the cookies.
Additional notes:
You may use rolled oats but I find the flakes are just too darn large for my liking. Using 1/2 cup is my favorite ratio but using 1 cup will give you more of a “ball” cake-type cookie.
Feel free to add other spices like ginger, cardamom or cloves.
My preference is to use MINI chocolate chips. I like a bit of chocolate in every bite.
