Tuesday, October 29, 2013

Rebecca's Recipes : Pumpkin Chocolate Chip Cookies

Every fall comes around and there is one recipe that I crave, my mom's famous pumpkin chocolate chip cookies. This recipe has been around in my family for years and I can tell you that at least every weekend during this season, one of us is baking a batch. I've shared this recipe with so many girlfriends over the years that they even mention, they have made Sharon's famous pumpkin cookies when October rolls around. The recipe is easy, delicious and they turn out as yummy lumps of goodness {that is my description!}. This year I attempted to make them a bit healthier by replacing Greek yogurt for oil {replace every 1 cup oil with 3/4 cup Greek yogurt} and I used a gluten free flour instead of regular white flour. Other then that, the recipe stayed the same, easy, delicious and the perfect thing to make for Halloween! Enjoy! 
 Mom's Famous Pumpkin Cookies

1 cup Canned Pumpkin Puree 
1 Beaten Egg
1/2 cup Vegetable Oil & 1 cup White Sugar {mixed together} 
1 tablespoon Vanilla

2 teaspoons Baking Powder
2 cup All Purpose Flour 
1 teaspoon Cinnamon
1/2 teaspoon salt 
1 teaspoon Baking Soda & 1 teaspoon milk, dissolved together

1 cup Chocolate Chips
1/2 cup Walnuts

1. Mix together wet ingredients in one bowl, dry ingredients in a separate bowl. 
2. Mix dry and wet ingredients together. 
3. Add chocolate chips and walnuts and stir batter together. 
4. Lightly grease cookie sheets. 
5. Drop a tablespoon of batter for each cookie onto trays.
6. Bake at 350 F for 8-10 minutes each. 

The cookies are lumpy and have a spongy feel, they will not flatten out like a regular chocolate chip cookie. Let cool. Store in layers of paper towel in a closed container. 

Consume daily, two or three with a coffee. Happy baking! Happy Fall! 

xoxo - Becca

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