Chewy Pumpkin Cookies
Pumpkin is great in the fall, but pumpkin cookies tend to be kind of cake-like. My favorite kind of cookies are nice, chewy ones. So finding pumpkin cookies that are chewy was pretty exciting.
These cookies were wonderful, but a fair amount of work because of having to cook down the pumpkin. Perhaps making extra cooked down pumpkin and saving it for making the recipe again would be more efficient.
This is the recipe I started with. It is gluten free, but if you don't require gluten free, this is what I did.
In order to make it more simple, I used the following ingredients:
1 c. canned pumpkin puree
1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1 tsp. vanilla
1.5 c. flour
1/4 c. oats finely ground into flour
2 Tbs. cornstarch
1 tsp. cinnamon
1/2 tsp. salt
1 c. chocolate chips
The most difficult part is cooking the pumpkin down on the stove until it is reduced to about 1/2 c., which takes about 20 minutes.
Cream the shortening and sugars, then beat in the vanilla and pumpkin. Add the dry ingredients and then the chocolate chips. Bake at 350 for 12 minutes.
These cookies were wonderful, but a fair amount of work because of having to cook down the pumpkin. Perhaps making extra cooked down pumpkin and saving it for making the recipe again would be more efficient.
This is the recipe I started with. It is gluten free, but if you don't require gluten free, this is what I did.
In order to make it more simple, I used the following ingredients:
1 c. canned pumpkin puree
1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1 tsp. vanilla
1.5 c. flour
1/4 c. oats finely ground into flour
2 Tbs. cornstarch
1 tsp. cinnamon
1/2 tsp. salt
1 c. chocolate chips
The most difficult part is cooking the pumpkin down on the stove until it is reduced to about 1/2 c., which takes about 20 minutes.
Cream the shortening and sugars, then beat in the vanilla and pumpkin. Add the dry ingredients and then the chocolate chips. Bake at 350 for 12 minutes.
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