Lofty claim? Possibly. But I just know you'll agree with me once you make these. This recipe is from a wonderful friend Jenny Rowley. Otherwise known as J-Ro. These are so moist, flavorful and best of all not too pumpkiny (is that a word?). I am a person who doesn't like pumpkin pie, and until I tried these, I hated pumpkin cookies. Every pumpkin cookie I've ever tried was either too dry, or had way too much pumpkin for my liking. But these.. these are amazing. Wherever I bring them I pretty much without fail get asked for the recipe. They are even better the second day.
You will need chocolate chips, cinnamon, pumpkin, baking soda, baking powder, oil, salt, nutmeg, ginger, vanilla, flour and brown sugar. No eggs? No butter? Yes, you are reading right. So these are in a sense "heathy (er..ish)" cookies.
Mix the brown sugar, pumpkin, oil and vanilla. Then add your flour, soda, baking powder, salt, cinnamon, nutmeg, and ginger. After those are well incorporated add your chocolate chips.
Spoon onto a cookie sheet and bake for 12 min at 350.
Let these cool for five minutes and then dig in! These are so good warm, but we like them best the second day.
side note: these are best enjoyed while listening to christmas music curled up on the couch (though my husband thinks it's much too early for that).
Best in the World Pumpkin Chocolate Chip Cookies:
1 c. brown sugar
1 c. pumpkin
1/2 c. oil
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
milk chocolate and semi sweet chips (desired amount)
1. Preheat oven to 350 and mix brown sugar, pumpkin, oil and vanilla well in mixer.
2. Add all other ingredients except for the chocolate chips and mix until just incorporated, do not over-mix!!
3. Fold in chocolate chips. I probably add about 1/2 c., but it's really about how much you prefer.
4. Spoon onto a greased cookie sheet and bake for 12 minutes.