Wednesday, October 15, 2014

Chocolate Chip PUMPKIN Cookies

It's Fall and everyone is obsessing over pumpkin.  Every time I walk into Trader Joe's, I'm bombarded by the displays of delicious pumpkin everything.  Now that it's mid-October, I'm was being to feel left out of the fun since I had yet to bake/make anything pumpkin.

Luckily, I have a little niece in need of a Halloween care package.   So I'm making these, making a card, and I got some Halloween stickers to send her.  Working on achieving favorite aunt status. ;-)

These cookies have a whole can of pumpkin in them!  So you don't have to worry about using the remainder of the can, which is neat and tidy.  I didn't want them to be super cakey though, which is why I used the egg yolks instead of only whole eggs (Full disclosure: I actually had planned on using ONLY yolks, but forgot and dropped the whole first egg in.  These turned out well, so it works.  Feel free to try with just three yolks though and see how that turns out!)

I wanted to make these as "real"/natural as possible but didn't really care about skimping on fat and sugar.  You can definitely sub in regular sugar and all-purpose flour.  If you don't have coconut oil, I think some sort of shortening would be best, texture wise, but you can also just use another 1/2 butter.

What you need:

1/2 cup butter
1/2 cup coconut oil
1 1/2 cup organic cane sugar
1 egg
2 egg yolks
1 teaspoon vanilla (or amaretto or whatever sweet liquor you have hanging around... that's what I do when I don't have vanilla or just want to mix up the flavor.  Today was triple sec because I had no other options in the apartment
1 (15 ounce) can pumpkin 
3 cups white whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees Fahrenheit.  Cream the butter, coconut oil, and sugar together in a mixing bowl.  Add the egg, egg yolks, vanilla, and pumpkin.  Mix well. Add the flour, baking powder, and salt.  Mix and then add the chocolate chips.  Drop by large tablespoons on a lightly greased baking sheet.  Bake for 10-12 minutes.  The very middle of the top should still be slightly wet looking.  It'll dry out as it cools.  Enjoy!

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