Wednesday, October 7, 2009

Pumpkin Chocolate Chip Cookies

I LOVE anything pumpkin and my love of pumpkin has finally worn off on Little Foodie. Today was a beautiful fall day so we decided it was time to break out the canned pumpkin and make a yummy sweet treat. This recipe was adapted from a recipe found on

  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup apple sauce
  • 3 tablespoons oil
  • 1 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1 cup chocolate chips
  • 1/2 cup coconut
  1. Preheat oven to 350 degrees F (175 degrees C). Combine the flour, oats, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
  2. In a large bowl, cream together the apple sauce, oil, and brown sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in chocolate chips and coconut. Drop by rounded spoonfuls onto greased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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