My Introduction to Pumpkin Chocolate Chip Cookies
When Spane was a toddler, I had him on a reward system and he had been an exceptionally good boy. I took him to the store, and as we were passing by the bakery aisle, he insisted that he wanted the fresh pumpkin cookies. I don’t like pumpkin, but since he was deserving a treat, I bought them for him. When he ate one, he loved it, and made me taste one. Wow! They were great! My only problem was that they had preservatives and GMO pumpkin, I thought I could do better, and I did.
What’s Special about These Cookies
Chocolate chip cookies are usually hard after they have cooled off. I like them when they have not cooled completely and are still bendable. These cookies are like little pillows, nice and soft, and chewy, with just the right amount of chocolate and not overwhelmingly sweet. They remind me of muffin tops, but are denser.
You can get non-GMO pumpkin puree at your local Whole Foods or other organic food store. If you don’t care about GMO, then regular pumpkin puree will do fine. If you want to use fresh pumpkin, you will have to puree it first and adjust the moisture as fresh pumpkin puree has more moisture than canned.
When I made this recipe, I halved it because I had a small can of puree. Using a small ice cream scoop, I still wound up with 4 dozen cookies.These cookies should be stored covered, with a bit of paper towel over them.