Egg Free Chocolate Chip Pumpkin Cookies

1 1/4 cup sugar
3/4 cup brown sugar
1 cup unsalted butter
1 (15 ounce) can pumpkin puree
2 tsp vanilla extract
4 cups all-purpose flour
2 tsp ground cinnamon
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

1.Preheat oven to 375 degrees F (190 degrees C).
2.Cream the sugar, butter, and vanilla together. Mix until light and well combined, then add pumpkin.
3.Mix the flour, baking soda and ground cinnamon in seperate bowl. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips
4.Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F for 12 to 15 minutes or until set. Let cookies cool

A cake-like cookie that is simple and not overwelming. The dough does not spread when cooked so make sure to lightly press down on each round when placing it onto the cookie sheet. For those that would like a more fall/spice flavor add a dash of 'all spice' or 'pumpkin pie spice' into the mix. (7/10)


Noelia said...
November 23, 2006 at 5:04 PM

I'm so glad I found your recipe blog Melissa! I baked pumpkin cake today and I have some left over pumpkin puree and I was looking for some cookie recipe that could use some!
You seem like such a good baker, lucky you!

KIMBERLY said...
June 14, 2007 at 6:21 AM

Ih Boy! These look, and sound YUMMY!

Post a Comment