In the Kitchen: Pumpkin Chocolate Chip Cookies


I know I haven’t been very active with my “In the Kitchen” series due to schoolwork and interviews, but I finally got a chance to catch up with Gloria tonight and what better way than a little baking session!  We decided to go seasonal – pumpkin chocolate chip cookies from scratch. 

  • 1 cup canned pumpkin (try pie mix for a cheaper alternative)
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 1.5 cups semisweet chocolate chips
  • Don’t let the list of ingredients discourage you!  There may be a lot of little things, but all are multi-purpose and good to have stocked in your kitchen.  Plus, they’re simple to gather, straightforward to process, and of course fun when you get to do it with a friend =)

    The result is a perfect balance of pumpkin and chocolate with a hint of cinnamon.  The inherent texture to the pumpkins prevented our cookies from being too dense and chewy.  In fact, they came out really fluffy with almost cake-like consistency.  The pumpkin also added a tint of autumn orange between the gooey chocolate chunks.  So perfect for the fall!  Give it a try! It’s really unlike any other cookies I’ve pulled out of my oven.

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