After making the pumpkin roll I had exactly one cup of pumpkin left in the can. I didn't want to put it in the refrigerator because I knew I would forget about it so I decided to make some cookies with it. I wanted a cookie that was crisp and buttery but not cake-like. I searched the Internet for recipes and this was one that I came up with.
The recipe says to use fresh cooked pumpkin if available to yield the crispiest cookie but I used canned since that was what I had on hand. I also used white chocolate chunks instead of regular chocolate. The dough does curdle after adding in the pumpkin, so don't be scared. Simply mix in the dry ingredients and everything will be back to normal.
The end result of these cookies isn't as crispy and buttery as I would have liked, probably due to all the moisture in the pumpkin, but they were still amazing! They were big, puffy and cake-like but still very delicious. I'm sure I'll be making this recipe again. After all it does work wonderfully with the pumpkin roll since the two combined use the entire can of pumpkin.
Pumpkin Chocolate Chip Cookies
Source: Nic at BakingSheet
Makes about 3 1/2 dozen
2 ½ cup ap flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
½ cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 cup pumpkin puree
1 cup chocolate chips or raisins
½ - 1 cup pecans or walnuts (optional)
Preheat oven 350F. Line two baking sheets with parchment.Whisk together flour, leavening, salt and spices.
In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.
Drop by tablespoons and bake for 12-14 minutes at 350F. Bake them until they’re lightly browned at the edges, but not dark.
Remove to a wire rack to cool.