Pumpkin and dark chocolate chip cookies
Print Category Pumpkin Thematic No thematic Source IGA Evaluation
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Click to enlarge Ingredients
- 125 mL (1/2 cup) room-temperature butter
- 125 mL (1/2 cup) sugar
- 1 egg
- zest of one orange
- 5 mL (1 tsp.) vanilla
- 250 mL (1 cup) grated pumpkin
- 250 mL (1 cup) flour
- 250 mL (1 cup) quick-cooking rolled oats
- 5 mL (1 tsp.) baking powder
- 5 mL (1 tsp.) ground cinnamon
- 1 mL (1/4 tsp.) each baking soda and salt
- 125 mL (1/2 cup) dark chocolate chips
- 75 mL (1/3 cup) pumpkin seeds
Preparation
- Preheat oven to 180ºC (350ºF). Using an electric beater, beat butter and sugar in a bowl until creamy. Add egg and beat until batter is smooth. Add orange zest, vanilla and pumpkin.
- Mix and reserve. In a separate bowl, combine fl our, rolled oats, baking powder, cinnamon, baking soda, salt, chocolate chips and pumpkin seeds.
- Fold dry ingredients into wet ingredients with a spatula until well incorporated and batter is smooth. Place 15 mL (1 tbsp.) spoonfuls of batter onto greased baking sheet, spacing 5 cm (2 inches) apart. Bake 10 to 14 minutes, or until cookies are slightly golden. Allow to cool completely before removing from sheet with a spatula. Enjoy!
Cook commentary
Serves : 24 cookies
Variation: Replace grated pumpkin by tinned pumpkin.
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