Silas and Kathrynne helped me make Pumpkin Chocolate Chip Cookies tonight. We had a blast making them together — and enjoying taste-testing the batter before baking the cookies.
These cookies were very easy to make. I substituted raw sugar for both the brown and regular sugar. And I subbed melted butter for the oil.
Oh and I didn’t see that I was supposed to mix the baking soda in the milk in time. I’d already mixed the baking soda into the dry ingredients, so I just went with that and left the milk out. I’m assuming the purpose of mixing it in is to prevent it from clumping and making a nice bitter bite in a cookie? But truly, that’s just a guess. Anyone know a better reason?
The final result was pretty good. I wouldn’t say they were fantastic. And they were not anywhere near as good as our family’s favorite Whole-Wheat Chocolate Chip Cookies.
But they weren’t bad. Just different… I think most of that was because the pumpkin makes them more cake-y and softer than a typical cookie.
Other posts in the A Week of Pumpkin Recipes series
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