I’m continuing on with Friday’s pumpkin theme with today’s recipe. This recipe has been a long time in the making. Every fall, I make a handful of patches of pumpkin chocolate chip cookies. This started three years ago when I was in my second year at Guelph. I’d make them whenever I knew my boyfriend was coming to visit because he loved them so much the first time I made them. (That time I used steel cut oats instead of quick oats or old fashioned oats because it didn’t occur to me that there was a difference. There is.) The recipe has changed every year, and sometimes from batch to batch. This is the version I’m currently working with that I love. As soon as it started to cool down, I started getting requests for pumpkin chocolate chips cookies again. And what better time for pumpkin cookies that October?
Speaking of October, I hope everyone is registered to vote in 2 weeks. No one has any excuse not to vote. If you don’t know whether you’re registered or can vote, visit Elections Canada and they’ll get you all set up. If for some reason you can’t do everything online, drop by your local Elections Canada office and they’ll get you set up and registered. There is really no reason not to vote. Get informed and decide what’s important to you, and then vote! I registered to vote last week, which was slightly more complicated than it needed to be. All my official ID in the world still has my Deep River home address on it and I’ve never changed it. To prove I live at this end of the province and can vote in this riding, I brought a couple pay stubs. However, they couldn’t find me in the system because the address associated with my name and date of birth was my address from the last two years at school! Go figure! Anyway, the point is that if they let me register to vote like that, no one has any excuse not to do their civic duty.
This recipe makes roughly 20-24 cookies. Just because there’s no butter or oil doesn’t mean these are the healthiest thing in the world. But since there’s oatmeal and whole wheat flour for fibre and pumpkin in them, they’re a healthier treat than all the Halloween candy we’re all going to eat this month.
- 1 cup pumpkin puree (not pie filling, we’ve been over this)
- 2 eggs
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- pinch of salt
- 1 cup whole wheat flour
- 1/2 cup quick oats
- 1 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350F.
- In a mixing bowl, combine the pumpkin, eggs, and vanilla. Beat in the brown sugar.
- In a separate bowl, combine the cinnamon, nutmeg, baking soda, salt, flour, and oats. Stir to combine.
- Add the dry ingredients to the wet ingredients and stir everything together until thoroughly combined.
- Stir in the chocolate chips.
- Use a pair of small spoons to place balls of dough on a non-stick baking sheet.
- Bake for 10-12 minutes.