By Kacey Joanette

Pumpkins always remind people of autumn and Halloween, but if you grew up in a household like mine, there was never any inkling of pumpkin recipes. Over the years I have seen just how popular pumpkin recipes are and have delved into them head on, trying to win myself over with the whole love affair. At first, I assumed pumpkin recipes could be made using ordinary carving pumpkins, but that isn’t the case! Pumpkin pie or cooking pumpkins are picked specifically for cooking.

I finally experimented with homemade pumpkin purée when my daughter was old enough to pick her own pumpkins and would always pick the small cooking pumpkins to work with. We used them to make homemade pumpkin purée. To cope with the abundance of pumpkin purée, we decided chocolate chip pumpkin cookies were in order.

Chocolate Chip Pumpkin Cookies, Courtesy of Kacey Joanette, thecookiewriter.com, Bowmanville, Ont.

After an afternoon of pumpkin picking, forget the traditional pumpkin pie and bake these chunky, bite-sized cookies instead.
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Prep time: 10 minutes
Cook time: 10 minutes
Yield: 30 cookies

Ingredients
1/2 cup (125 mL) salted butter, room temperature
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) brown sugar
1 egg, room temperature
1 tsp (5 mL) vanilla
1/2 cup (125 mL) pumpkin purée (not pumpkin pie filling)
1 1/2 cups (375 mL) whole-wheat flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1/8 tsp (0.5 mL) ground ginger
1/2 – 3/4 cup (125 – 175 mL) chocolate chips

Directions
1. Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.
2. In bowl, cream together butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Add egg and vanilla, mixing well. Add pumpkin purée, mixing until just combined.
3. In separate bowl, sift together flour, baking soda, cinnamon, nutmeg, cloves, allspice and ginger. Slowly add flour mixture to butter mixture, mixing until just combined. Stir in chocolate chips.
4. Scoop 1 tbsp (15 mL) of batter per cookie onto baking sheet and roll into balls.
5. Bake for 8 to 10 minutes, or until golden brown. Allow to cool for 5 minutes before moving to wire rack.

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TheCookieWriter
The Cookie Writer is all about sharing recipes that can easily be adapted to suit dietary and lifestyle restrictions without anyone feeling left out.