Just in time for fall, these cookies are soft and muffin like and oh sooooo good. They remind me of muffin tops - the good kind. I feel zero guilt feeding these to my kids for a school treat with lunch.
Pumpkin Chocolate Chip CookiesMakes about 18 (I doubled and forgot to count)
1 c. canned pumpkin
1 c. white sugar
1/2 c. vegetable oil (you could use applesauce as well)
2 c. whole wheat flour (or white if you like)
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 TBSP vanilla extract
2 c. chocolate chips (or more...go crazy)
1/2 c. chopped walnuts (optional - I didn't add them because my kids are not nut lovers - unless they are covered with chocolate)
Combine pumpkin, sugar, oil and egg in a large bowl (this will be your main mixing bowl). In a seperate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve baking soda in milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts.
Drop by heaping teaspoonful on greased cookie sheet (I use parchment paper) and bake at 350*F for about 12 minutes, or until lightly browned and firm. The cookies don't spread much but they do fluff up so take care to spread out your drops a little bit. Let cool for a few minutes and transfer to wire racks until completely cool.
Now try to eat just one.
(I have no idea where I got this recipe. I think a friend passed it on.)
Nutritional Info (approximate): Per cookie - 227 cals, 10g fat, 33g carb, 3.5g fiber, 2.4g protein