And these pumpkin cookies may fit that category. They certainly can't be described as cute - but then, maybe looks are not everything.
My sister gave me this recipe for soft moist pumpkin cookies and my children (and me) are loving them. This makes a large batch - great to stock the freezer. We actually think they taste best straight out of the freezer.
The (Ugly) Pumpkin Chocolate Chip Cookie
3 cups mashed pumpkin
3 cups sugar
1 1/2 cup oil
3 eggs
6 cups flour (I used half whole wheat.)
2 T baking powder
2 T cinnamon
1 1/2 tsp salt
1 T. baking soda
3 tsp vanilla
3-4 cups semi-sweet chocolate chips
2 cups chopped walnuts (optional)
Combine pumpkin, sugar, oil, and egg well. Mix in all other ingredients. Bake at 350 degrees for 9 minutes.
Hello!
ReplyDeleteI really enjoy your recipes and was wondering what kind of oil you used in your pumpkin cookies.... They look really good!!
I use olive or coconut oil - but any kind of vegetable oil will work.
DeleteEnjoy!
Gina
Sounds like a terrific cookie recipe! Do you use white or brown sugar? My husband loves anything pumpkin, so I might have to make these for him. : )
ReplyDelete-Sarah
I used white sugar. But I'm guessing brown would work too.
DeleteGina
I love to bake with pumpkin this time of year. Can't wait to try these!
ReplyDeleteI'm a pumpkin-maniac, and eat pumpkin in noodle dishes, stews, soups, curries, breads, muffins and more. These look terrific! I never care how cookies look. I just turned a banana cookie recipe into a pumpkin cookie recipe, so I imagine a person could use ripe bananas instead of pumpkin in this and do very well (I'll try that).
ReplyDeleteThank you, Gina!
- - Philippa
Philippa, you could probably use cooked sweet potato or cooked carrots in this too.
ReplyDeleteGod bless you, Gina!
Bonny
These are beautiful cookies! Not ugly at all:)
ReplyDelete