These pumpkin cookies have become a staple in my life. I have tried to share these cookies with all of my nearest and dearest friends, as they were shared with me. These cookies may be simple, but they are as much of a comfort to me as the company of a good friend.
My friend Natasha shared this recipe with me years ago. Whenever either of us makes it, we make it a point to share these cookies with each other. We may not see each other often, but when we do we try to make the most of it. Once, after not seeing each other for months, the moment we met face-to-face she thrust a bag of these cookies in my hands.
I've been saving these cookies for you in my freezer, she said. Do you know how hard it was not to eat these for two months?
I made a batch of these cookies for a snowboarding trip with my physics friends. I thought they would make a good treat after a day on the slopes. So I loaded up my car with cookies and people and off we went. Twenty minutes in, I managed to flip and total my car on the icy roads. After everyone was confirmed in good health (though shaken) and the panic subsided, the next immediate question became
ARE THE COOKIES OKAY?
These pumpkin chocolate chip cookies are soft, moist, and cake-like. The pumpkin provides a mild base while the chocolate really makes this cookie pop. If you are looking for a crunchy cookie, this isn't it. These cookies are sodelicious straight out of the freezer (which can be oh so dangerous if you are saving them for a later date). These cookies bring back memories of fall and friendship for me. Go make your own memories with these cookies.
Pumpkin Chocolate Chip Cookies
Recipe from Natasha Maw
Yields about 60 cookies
As Natasha has advised, These cookies come out the softest if you use canola oil and white flour, but I prefer them as healthy as I can get 'em using wheat flour and virgin coconut oil.
4 cups whole wheat or all-purpose flour
4 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
16 ounces pumpkin puree, fresh or canned (not pumpkin pie filling!)
1 cup applesauce or oil
2 cups sugar
2 teaspoons baking soda dissolved in 2 teaspoons milk
2 teaspoons vanilla extract
2 cups chocolate chips
Preheat oven to 375 degrees F.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, combine pumpkin, sugar, applesauce and eggs. Add the baking soda dissolved in milk and vanilla, mixing well. Add the flour mixture and stir until all the flour has been incorporated.
Stir in the chocolate chips.
Drop by the teaspoonful on lightly greased cookie sheet.
Bake for 10 to 12 minutes, or until golden. These cookies can be kept in the freezer for up to 3 months.