While finding time to take away from my studies I came across blogger, In Honor Of Design, and followed her recipe for Pumpkin Chocolate Chip Cookies. I needed a distraction and baking in cold SF was the perfect thing for a Saturday afternoon. I altered the recipe a little by using whole-wheat flour (it makes me feel a little better about consuming the baked goods) and the cookies still turned out wonderfully!
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
(One cup whole-wheat)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups semisweet chocolate chips
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups semisweet chocolate chips
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, baking soda, ground cinnamon, and salt.
2. Add flour mixture slowly to pumpkin mixture and mix as you go.
3. Stir in the vanilla, followed by the chocolate chips.
4. Spoon onto greased cookie sheet and bake at 350°F for approximately 12 minutes or until firm.
Have a yummy Tuesday!
xx
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