Harvest Chip Cookies

Teresa Jacobson

By
@foundmyzen

It feels like Fall when I make these cookies. Pumpkin is enhanced with cranberries and chocolate chips for a nice change from regular chocolate chip cookies. You could also substitute pureed butternut squash or sweet potatoes for the pumpkin, or white chocolate for the semi-sweet chocolate chips if you'd like, and they'd still be delicious!


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Comments:

Serves:

45 small

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
These turned out to be a soft cookie which I thoroughly enjoyed. Don't know which I liked the most - the chocolate chips or the cranberry.  Think I'm going to have to make these again soon so I can decide.

Ingredients

1/2 c
butter, softened
1/2 c
fat free plain yogurt or unsweetened applesauce
3/4 c
light brown sugar, packed
3/4 c
sugar
1 large
egg
1 tsp
vanilla extract
2 c
flour
1 Tbsp
ground flax seed, optional
1 c
old fashioned oats
1 tsp
baking soda
1 tsp
pumpkin pie spice
1/2 tsp
salt
1 c
canned pure pumpkin
1 c
semi-sweet chocolate chips
1 c
diced fresh cranberries, optional
1/2 c
chopped pecans, optional

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2
In a large bowl, combine butter, yogurt and sugars until well blended; stir in egg and vanilla.
3
In a separate bowl, combine flour, flax seed, oats, baking soda, pumpkin pie spice, and salt; combine well.
4
Stir flour mixture alternately with the pumpkin into creamed mixture. Fold in chocolate chips and cranberries and/or pecans.
5
Drop by tablespoonful onto prepared pans. Bake for about 12 minutes or until lightly browned. Cool completely on wire rack.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch
Other Tags: For Kids, Healthy