Fall Harvest: Apples & Pumpkins

Pumpkin Cookies

By Emily Jones

Recipe From Giggly Times

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.

Both Heidi and I made these, with different results, namely hers looked a whole lot better. Mine had the consistency of mutant meringue, but that could be because I switched up my flour ratios, mine was something like this: ½ cup spelt flour, ½ cup whole wheat pastry flour, and 2 cups bread flour. I also think I used brown sugar just to see what would happen, even though she specifically said use white sugar. These pumpkin cookies came out strangely cakey,  and almost scone-like.

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