Pumpkin Chocolate Chip Cookies

Something I look forward to most about fall is the amazing harvest of vegetables, with all the beautiful colors and warmth, and of course the delicious recipes that go along with all of them.  Pumpkins are one of my favorites to cook with.  I promise, once you have prepared pumpkin puree from scratch, from a fresh pumpkin, you will never want to buy canned pumpkin ever again.  These cookies have become something that my entire family family looks forward to at this time of the year.  They are so yummy and special since we don’t eat them all year round.  Oh, and their healthy…..sort of.

Here’s what you need:

• 1 – 1 1/2 cups of fresh pumpkin puree
• 1 cup of sugar ( I sometimes substitute with maple syrup)
• 1/2 cup of canola oil
• 1 egg (if you have an egg allergy or simply want to up the health ante, you could grind about 2 tablespoons of flax seeds and mix with 1/4 cup of water for a wonderful substitute)
• 2 cups of flour (I use King Arthur Unbleached White Whole Wheat)
• 2 teaspoons of baking powder
• 2 teaspoons of ground cinnamon
• 1/4 teaspoon of nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon pure vanilla extract
• 2 cups of chocolate chips (I use dark chips because, you know, they are more healthy!)

Here’s what you need to do:

1. Preheat oven to 350 degrees
2. In a large bowl – combine pumpkin, sugar, oil, and egg.  In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Mix the baking soda and milk together and add to mixture.  Add the flour mixture to the wet ingredients and stir well.
3. Add the chocolate chips and vanilla then stir well to combine.
4. I love baking with parchment paper – if you have it, use it!!  Drop by teaspoonful on cookie sheet and cook for 10-12 minutes or until firm.
5. Enjoy! Have a few while they’re warm……really, it’s a must!