The 2nd Annual Foodbuzz Festival was held the weekend of 11/5/10 in San Francisco, CA. Tao and I were very excited to be attending our first time as featured publishers. The attendees were asked to bring a gift basket on Friday to be swapped with another Foodbuzz attendee. So since I love everything and anything that has pumpkin listed as an ingredient and now that it is the holiday season, it provided the perfect excuse to make something pumpkin related. Pumpkin Chocolate Chip Cookies!
I put together a basket with cookies, a can of pumpkin puree, and a printout of this post.. of course all tastefully organized thanks to a quick pit stop at Michaels.
Here is a picture of us and our new friend Elizabeth. Check out her blog all about Boston called Free Food Boston!
These cookies come out moist and delicious. Try it!
Also, you’ll see that I use the Silpat cookie sheet liner which I got from Williams Sonoma. You scoop the cookies right on top and makes clean up a cinch. Alternatively, you can also use parchment paper.
(makes about 2 dozen cookies)
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil (You can replace part or all of the oil with natural apple sauce as well)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
2 mixing bowls
1 cookie sheet tray
1. Combine pumpkin, sugar, vegetable oil, and egg.
2. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in.
3. Add flour mixture to pumpkin mixture and mix well.
4. Add vanilla, chocolate chips and nuts (optional).
5. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10-11 minutes or until lightly brown and firm.
6. And.. let cookies rest on cooling rack (or you can eat them hot!)