PUMPKIN CHOCOLATE CHIP COOKIES
These delicious orange balls of goodness are cakey but moist and are a marriage made in heaven for the pumpkin and semi sweet chocolate. This recipe makes ALOT of cookies, 48-60 depending on what size you make them. They freeze very well (which is what we did).
1 c. canned pumpkin
1 c. sugar
1/2 c. canola oil
1 egg
2 c. all-purpose flour (I substituted 1/2 c. with whole wheat flour)
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 c. semi-sweet chocolate chips
Combine pumpkin, sugar, oil and egg in a large mixing bowl, stir until well combined. In a medium bowl, sift or stir together flour, baking powder, baking soda, cinnamon and salt. Add dry ingredients to pumpkin mixture and stir well. Add chocolate chips and vanilla. Drop by spoonfuls (1 TBSP) onto a GREASED cookie sheet and bake at 350 for approximately 10 minutes or until lightly browned.
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I have had this pie and it is absolutely wonderful. Lisa made this with half dark corn syrup and half maple syrup. Try that and you won’t be disappointed.
Speaking of recipes – Lisa Manders and her Dad, Don Seed won 3rd prize in our Chili Competition (they placed 2 years in a row!). Perhaps they will share some of their secrets of prize winning chili someday…….
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