My grandparents just moved, and I was really looking forward to going to a really cool park by their house, but on the way, we saw a sign that said “pumpkins are for sale.” Now who could pass that up? So, my brother and I went and picked a couple of pumpkins before I went back to my baking. You would think I would be getting tired of pumpkin by now, but I really think the fun is just getting started. This next recipe is a “pumpkinized” version of the chocolate chip cookie — but more dense and made with dark chocolate chips. I reckon you could substitute white chocolate chips too. This was another one by Skinnytaste during her “Skinny Pumpkin Madness” feature. Full ingredients and directions can be found here. Let’s get baking!!
Combine the dry ingredients in a bowl.
Mix all the wet ingredients, including the brown sugar.
Beat the wet ingredients on medium speed for a little over a minute until everything is combined.
Slowly add the dry ingredients, beating into the wet ingredients until just combined.
Add in the chocolate chips or some other mix-in.
Place spoonfuls (I used small ice cream scoop) on a cookie sheet lined with waxed paper or greased. Bake at 350 for about 8-10 minutes.
Remember, pumpkin is more dense, so they might take longer than regular chocolate chip cookies.
These cookies aren’t really as crisp as a normal chocolate chip cookie — they are more dense like a bread, which I love. I think they would be the perfect compliment to a Chai Tea Latte.
