Friday, October 30, 2009
A couple years ago (can't believe I've been blogging that long!!) I posted a recipe for Pumpkin Chocolate Chip Cookies I love them, they didn't need any improvement.
But, I'm really trying to get away from shortening as an ingrediant. I actually don't have any in my house right now and I didn't have a can of pumpkin but I had pumpkin puree that I made myself. So I had to modify the recipe.
For some reason the color is not as orange as when I used the canned pumpkin. Not sure what that is about. I added more flour than the original recipe because my pumpkin puree was quite moist.
Pumpkin Chocolate Chip Cookies
2 c. pumpkin puree
1 c. butter
2 c. sugar
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. salt
2 c. whole wheat flour
3 c. white flour.
Stir in 1 to 2 c. semi-sweet chocolate chips (1/2 to whole package).
Drop by teaspoonfuls on ungreased cookie sheet.
Bake @ 350 for 11-14 minutes... till bottoms are barely golden - do not over bake