I had leftover pumpkin puree from my pasta, so I had very limited time to do some quick thinking about next steps for how to use it... Best option? Some chewy pumpkin cookies!
The very best part about these cookies (other than the reuse of the puree of course) is that, despite being dairy-free, they don't lose their chewy and fluffy texture! The key to that is to really have your wet mixture truly combined before adding in the dry. Then, when you do, don't become a victim of over mixing!
Here's a fun question: what can you think of in your kitchen to extend it's shelf-life & be an advocate for ingredient sustainability?
What You Need:
1 cup pumpkin puree
1 cup coconut brown sugar
1/2 cup olive oil
1 large egg
1 tbsp vanilla extract
2 cups unbleached all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. @fairlife milk
1 1/2 cups @enjoylifefoods chocolate chips
Cooking:
Preheat oven to 350. Line a baking sheet with parchment paper (these cookies stick).
Combine pumpkin, sugar, olive oil, vanilla, milk & egg in mixer - combine until smooth.
In a separate bowl, stir together flour, baking powder, cinnamon, baking soda & ginger.
Add flour mixture to pumpkin mixture and mix until just combined. Add in chocolate chips and mix.
Use an ice cream scoop or 2 tbl. to add cookie dough to pan. Bake for 10-11 min.
