Home > Recipes > Chocolate or Carob Chip Pumpkin Cookies

Chocolate or Carob Chip Pumpkin Cookies

I love cooking food with pumpkin in it. It’s a really great way to add in extra nutrients of vegetables by way of a dessert instead of plain flour and sugar. Here is one of my favorite cookie recipes. I prefer to cook it in a pan like a brownie instead of as drop cookies. The batter is a bit thin for drop cookies. I found the recipe at http://www.eggless.com. It is a good source for dessert recipes that are allergy safe.

 

  • 2 cups white sugar
  • 1 cup butter
  • 1 cup pumpkin puree – canned or fresh
  • 2 teaspoons vanilla essence
  • 4 cups plain/all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 cups carob or chocolate chips

Preheat the oven to 190°C/375°F/Gas mark 5

Cream the sugar, butter, pumpkin and vanilla together. Mix until light and well combined. Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the carob chips.

Drop by teaspoons onto an ungreased baking sheet or spread the batter into a greased 9×13 inch pan like a bar. Bake for 12 to 15 minutes or until set. Cool on a wire rack.

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