These pumpkin chocolate-chip cookies were my first pumpkin baking attempt, and boy were they good! I used Celine's recipe from Have Cake, Will Travel and can I just say - that woman is a genius, and will probably be the death of me. If I keep reading her blog for much longer you may literally have to roll me out of the house.
My pumpkin excited-ness got the better of me and I ended up with WAY too much puree, which lead to these delicious treats. Very easy, moist and with a slight nutty crunch due to the seeds.
2 Eggs (or equivalent egg replacer)
1 1/4 c Sugar
1/3 c Oil (I used sunflower)
1 c Pumpkin Puree
2 1/4 c flour
2 1/2 tsp Baking Powder
Pinch of salt
1/2 tsp each Cinnamon, ground Cloves, Nutmeg
1/4 c Yogurt
1/4-1/2 pumpkin seeds
What to do...
1. Mix 'eggs', sugar and oil.
2. Sift (really, I am very rarely bothered to do this) dry ingredients together.
3. Add egg mixture, pumpkin and finally yogurt to the dry ingredients. Fold in pumpkin seeds, but be sure not to overwork.
4. Bake at 375 degrees F for 20-25 minutes. You might want to sprinkle some sugar and cinnamon on top before doing this, to add a little extra crunch.
A quick note...if you're using canned pumpkin puree, make sure to get the unsweetened sort. Also, for an egg substitute I usually use half a banana per egg needed.
Happy Fall everyone, and Happy November too!