With Autumn, come certain foods that just are downright delicious and often made in our house. One of these comfort foods is my favorite cookie--Pumpkin Chocolate Chip Cookies. Today I took my preschool class on a field trip to one of the local pumpkin patches in Greenbluff--Walter's Fruit Ranch. For the snack, I needed a slew of cookies to feed approximately 30+ people. (Because who can eat only one cookie?) Besides being the best pumpkin cookie--hands down--this recipe makes A LOT of cookies. And as always, they turned out fabulous and everyone enjoyed more than one--just as predicted.
PUMPKIN CHOCOLATE CHIP COOKIES
1--29oz can packed pumpkin
3 cups white sugar
1 1/2 cup oil
3 eggs
3 tsp vanilla
3 tsp cinnamon
6 tsp baking powder
3 tsp baking soda
1 1/2 tsp salt
6 cups flour (I substitute 1 cup for whole wheat flour)
1 package milk chocolate chips
(1 c. chopped nuts--optional)
(1/2 tsp nutmeg--optional)
Mix the wet ingredients together with the sugar. Mix the flour with the salt and baking agents and slowly add to the wet pumpkin mixture. Mix thoroughly--dough will be loose, so don't be alarmed. Add the chocolate chips. Drop by the teaspoon onto a baking sheet. Bake at 375 degrees for 12 minutes. (I use convection bake to save baking time. I also get about 24 cookies per sheet). Plan on about 6 sheets of cookies. If there's too many for you--cut the recipe in half or make the whole lot and freeze half of them for instant cookies throughout the next couple of months.
Pumpkin is high in Vitamin A and anti-oxidants. I tell myself this as a form of justification for the crazy number of them that I eat. And if they are healthy for you--who needs guilt, right? That prompted the whole wheat flour additive, but it's not required if you only have white flour :) Share them with a friend or neighbor, and be prepared to share the recipe--because they are yummy!!











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