Rachel’s Pumpkin Walnut Chocolate Chip Cookies—a “Back to School” recipe
(adapted from From Asparagus to Zucchini)
1 cup butter or margarine 1 ¼ cup brown sugar
2 eggs 1 teaspoon vanilla
2 cups cooked pumpkin 4 ¾ cups whole wheat pastry flour
1 Tablespoon cinnamon 2 teaspoons baking powder
2 teaspoons baking soda 2 teaspoons nutmeg
½ cup chopped walnuts ½ cup chocolate chips
Heat oven to 350 degrees. Grease 2 cookie sheets. Cream butter or margarine with eggs and sugar. Add vanilla and pumpkin puree. We usually blend the cooked squash pulp (any squash will work in these cookies, but we especially like the pumpkin) with a little added water until it is the desired consistency in our blender. Mix dry ingredients separately, then add to first mixture. Stir in walnuts and chocolate chips. Drop by spoonful onto cookie sheets. Bake for 15 minutes.
