Pumpkin and dark chocolate chip cookies
Pumpkin and dark chocolate chip cookies

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 125 mL (1/2 cup) room-temperature butter
  2. 125 mL (1/2 cup) sugar
  3. 1 egg
  4. 15 mL (1 tbsp.) orange zest (about 1 orange)
  5. 5 mL (1 tsp.) vanilla
  6. 250 mL (1 cup) peeled, grated pumpkin
  7. 250 mL (1 cup) flour
  8. 250 mL (1 cup) quick-cooking rolled oats
  9. 5 mL (1 tsp.) baking powder
  10. 5 mL (1 tsp.) ground cinnamon
  11. 1 mL (1/4 tsp.) baking soda
  12. 125 mL (1/2 cup) dark chocolate chips
  13. 80 mL (1/3 cup) commercial pumpkin seeds
  14. 1 mL (1/4 tsp.) salt

Directions

  1. Preheat oven to 180°C (350°F).
  2. Using an electric beater, beat butter and sugar in a bowl until creamy. Add egg and beat until batter is smooth. Add orange zest, vanilla and pumpkin.
  3. Mix and reserve. In a separate bowl, combine fl our, rolled oats, baking powder, cinnamon, baking soda, salt, chocolate chips and pumpkin seeds.
  4. Fold dry ingredients into wet ingredients with a spatula until well incorporated and batter is smooth. Place 15 mL (1 tbsp.) spoonfuls of batter onto greased baking sheet, spacing 5 cm (2 inches) apart.
  5. Bake 10 to 14 minutes, or until cookies are slightly golden. Allow to cool completely before removing from sheet with a spatula. Enjoy!

Variation: Replace grated pumpkin by tinned pumpkin.

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