The Story

It’s just what you need this time of year – a simple, velvety, and moist cookie recipe loaded with the flavors of the season. Sometimes I don’t have to travel far to find a fantastic Rescued Recipe. This one comes from my own family. It was originally my sister Vicki’s special holiday cookie – the one that everyone begged for this time of the year. But Vicki’s daughter, my niece, Gina, confesses to you a family “inside job!”

“Yes, this cookie is so yummy, I stole the recipe from Mom and shamelessly renamed it Gina’s Famous Pumpkin Chocolate Chip Cookies! We start every year in October and make them weekly through December, or until we’re “pumpkin-ed out!” Now my own four little girls start begging for them at the beginning of the holiday season. My hope is that they one day steal it from me and call it their own!”

We’ve been experimenting lately with this family favorite. We made a batch replacing vegetable oil and white sugar with coconut oil and coconut sugar for a little healthier alternative. We love it just as much!

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Servings

Ingredients

• 1 cup canned pumpkin
• ¾ cup sugar
• ½ cup vegetable oil
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• ½ tsp salt
• 1 cup chocolate chips (or chocolate chunks)

For the Glaze

• ½ cup powdered sugar
• 4 tsp water

Variation with Coconut Oil and Coconut Sugar

• 1 cup canned pumpkin
• ¾ cup coconut sugar
• ½ cup coconut oil
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• ½ tsp salt
• 1 cup chocolate chips (or chocolate chunks - if eliminating the chocolate chips, add about ¼ cup more coconut sugar)

Servings Ingredients 1 cup canned pumpkin ¾ cup sugar ½ cup vegetable oil 1 egg 1 tsp vanilla 2 cups flour 2 tsp baking powder 1 tsp baking soda 2 tsp cinnamon ½ tsp salt 1 cup chocolate chips (or chocolate chunks) For the Glaze ½ cup powdered sugar 4 tsp water Variation with Coconut Oil and Coconut Sugar 1 cup canned pumpkin ¾ cup coconut sugar ½ cup coconut oil 1 egg 1 tsp vanilla 2 cups flour 2 tsp baking powder 1 tsp baking soda 2 tsp cinnamon ½ tsp salt 1 cup chocolate chips (or chocolate chunks - if eliminating the chocolate chips, add about ¼ cup more coconut sugar)

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Instructions

1. Preheat oven to 350ºF. Grease or line a baking sheet with parchment paper. With an electric mixer, blend together pumpkin, sugar, oil, egg, and vanilla until well combined and smooth. Add in flour, baking powder, baking soda, cinnamon, and salt. Mix until well blended. Add chocolate chips and mix to combine. Drop mixture onto baking sheet a heaping teaspoonful at a time. For larger cookies, drop more dough. Bake for 10-12 minutes. Make glaze by mixing water and powdered sugar together until smooth. Once cookies are out of the oven, while cookies are still warm, brush glaze over top. Store in airtight container.

Variation with Coconut Oil and Coconut Sugar

1. Preheat oven to 350ºF. Grease or line a baking sheet with parchment paper. Mix together pumpkin, sugar, oil, egg, and vanilla until well combined and smooth. Add flour, baking powder, baking soda, cinnamon, and salt. Mix until well blended. Add chocolate chips and mix to combine. Drop mixture onto baking sheet a heaping teaspoonful at a time. For larger cookies, use more dough. Bake for 10 minutes. Brush glaze over top.

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