While most desserts that call for pumpkin conjure up images of custards or pies, these pumpkin chocolate chip cookies are unexpected and delicious. With just the right amount of cinnamon to make them spicy and enough chocolate to make them rich, pumpkin is the perfect accompaniment to make these cookies extraordinary. These cookies are just one of the ways to incorporate pumpkin into your fall baking repertoire and are sure to please. Try them warm from the oven served with a steaming mug of cider and welcome the official start of the season. Enjoy!

Ingredients

1 cup canned pumpkin
1 cup sugar
1/2 cup vegetable oil
1 egg
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

Directions

1. Combine pumpkin, sugar, vegetable oil, milk and egg.

2. In a separate bowl, mix, flour, baking powder, cinnamon and salt.

3. Add flour mixture to pumpkin mixture.

4. Add chocolate chips and vanilla. Stir well.

5. Drop by spoonfuls on a greased cookie sheet.

6. Bake at 350 for 12 minutes or until golden brown and cooked through.

photo courtesy of Montillo Italian Foods

Ingredients
2½ cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/8 tsp. ground cinnamon*
1/8 tsp. ground nutmeg*
½ tsp. salt
1½ cups granulated sugar
½ cup margarine (1 stick), softened
1 cup Libby’s 100% Pure Pumpkin
3 oz. Vino Cotto di Montillo
1 large egg
1 tsp. vanilla extract

* For a cookie with more of a spiced flavor, increase cinnamon to 1 tsp. and nutmeg to ½ tsp.

Icing (optional)
2 cups sifted powdered sugar
1½ tablespoons Vino Cotto di Montillo
1½ tablespoons milk
1/8 tsp. cinnamon (optional)
1/8 tsp. nutmeg (optional)
1 tablespoon melted butter
1 tsp. vanilla extract

Directions
Preheat oven to 350 degrees Fahrenheit. Using PAM No-Stick Cooking Spray, evenly coat baking sheets. Lightly wipe surface with napkin or paper towel. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Add pumpkin, vino cotto, egg and vanilla. Beat well. Gradually add flour mixture and beat until cookie batter is smooth. Drop by rounded tablespoon onto prepared baking sheets, leaving a 1¼” space between each. Bake for 15-20 minutes or until edges are golden brown. Allow to cool on baking sheets for 2 minutes. Place cookies on wire racks to completely cool.

If icing is desired, combine all Icing ingredients shown above in a small bowl. Mix until smooth. If icing is too thick, add 1-2 teaspoons more of milk to desired consistency. Drizzle or spread evenly over cooled cookies.