Jennifer Pinkston serves as grants coordinator for ISDA’s environmental stewardship team. In addition to her work with ISDA, Jennifer blogs at “From Mess Hall to Bistro.” A fun fact about Jennifer’s family is that they raise chickens.
I’ve enjoyed perusing Jennifer’s blog, and reading about her family’s chicken adventures and eying her recipes. I asked if I could post her recipe for pumpkin chocolate chip cookies to conclude my pumpkin series, and she graciously agreed. You can find more of her pumpkin recipes here.
1 ½ cup canned pumpkin (NOT pumpkin pie filling)
1 cup sugar
½ cup applesauce (if using cinnamon flavored applesauce, cut cinnamon below in half)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon vanilla
1 teaspoon milk
2 cups chocolate chips (can substitute white chocolate chips, or use a mixture of both)
2 teaspoons cinnamon
1 teaspoon nutmeg
Preheat oven to 365*F. Mix all ingredients together. Batter will be slightly stiff. Drop cookies onto a parchment paper lined cookie sheet. These cookies don’t spread much when baking, so I suggest lifting the cookie sheet about 4 inches from the counter and dropping it. That will slightly flatten the cookies, but will still leave that smooth, gooey center. Bake cookies for 12-14 minutes. They’re done when you can touch the top of the cookie and your finger doesn’t sink in. Let cool about 5 minutes then transfer to wire rack to finish cookies. Store them in the refrigerator. They’re great served chilled!
P.S. Jennifer also had some helpful tips on selecting pumpkins to decorate. If painting a pumpkin, Jennifer recommends looking for ones with odd shapes (curves or bulges) to use to enhance the face. If carving a pumpkin, pick one with a flat side so it can be laid down for easier carving. When it comes to pumpkin size, Jennifer shares this story: “When we buy pumpkins at our house, we have the general rule that the kids can pick any size pumpkin they want, as long as they can carry it. The rule worked great until last year. Our 15 year old had the strength to carry a 70 lb pumpkin. We may have to rethink that rule for this year!”