Mmmm – nutmeg, cinnamon and ginger – enjoy the fragrance of Thanksgiving cooking without all the fuss. This fun cookie recipe combine the moisture of pumpkin puree and the fun of chocolate chips. They’re even softer the second day (if you can wait that long), after they’ve been placed in a tightly-sealed container.
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Pumpkin Chocolate Chip Softies
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 (15-ounce) can plain pumpkin puree
- ¾ cup light brown sugar, packed
- 2 eggs
- ¼ vegetable oil
- 2 Tablespoons molasses
- 1 Tablespoon milk
- 1 (12-ounce) bag chocolate chips
- Preheat oven to 350 degrees. Bake for 25 minutes.
- In a medium-sized mixing bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In a large mixing bowl, with a mixer or whisk, combine the pumpkin, brown sugar, eggs, oil, molasses and milk. Add the flour mixture slowly into the pumpkin mixture until well combined. Stir in the chocolate chips.
- The dough is very soft. Drop by heaping tablespoons onto greased cookie sheets, 12 cookies to a pan. Bake at 350 degrees for 25 minutes. Makes 36 – 40 cookies. Store in a covered container between sheets of waxed paper.
- Chef Amee’s Gourmet Touch
- – Replace all-purpose flour with my favorite secret baking ingredient – whole-wheat pastry flour, about 1¼ cups. Not only is it healthier, but it keeps baked goods moist longer. Top these little cookies with a sprinkle of fine sugar for a bit of added sparkle, and bake according to directions.
Excerpted from The Braces Cookbook 2: Comfort Food with a Gourmet Touch by Pamela Waterman and Amee Hoge, www.MetalMouthMedia.net ©2012 with permission.