It’s officially October! Which means all things pumpkin can finally commence. Let’s be honest, we have probably been eating pumpkin since early September…those Pumpkin Spice Lattes came out way too early…but according to the calendar and the fact that your boots and sweaters are out of storage means that it is 100% appropriate, and encouraged, to consume large amounts of pumpkin, cinnamon, and nutmeg. I’m now finding myself going to the store once a week to buy cans of pumpkin puree just to prepare myself for the season.
This delicious autumn treat is a fabulous mix between a cookie and a muffin, with all the yummy pumpkin flavor you could desire. Plus chocolate. Who doesn’t love that?!
I slightly adapted this recipe from Chef in Training. The end result was a more muffin-like texture compared to your typical chocolate chip cookie, but this version has no butter (great excuse to eat mass quantities of these little treats).
- 3/4 Cup of Pumpkin Puree
- 3/4 Cup of Brown Sugar
- 1/4 Cup of Sugar
- 1 Package of Instant Vanilla Pudding
- 2 Eggs
- 1 tsp. Vanilla
- 1 tsp. Baking Soda
- 2 1/4 Cups of Flour
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- 1-2 Cups of Chocolate Chips (I used 2)
- Pre-heat oven to 350 degrees F
- Beat the pumpkin puree, brown sugar, and sugar
- Add the pudding mix and beat until well combined
- Add the vanilla and eggs and beat until well combined
- Add flour, baking soda, cinnamon, and nutmeg and mix well
- Stir in chocolate chips
- Roll into 1″ balls and place on a greased cookie sheet (or parchment paper) and bake for 10- 15 mins (until slightly golden brown on top)
Let them cool before trying to eat – they will be hot, hot, hot! Curl up with cup of hot chocolate and snack on these little pumpkin treats on a breezy autumn evening. I love popping them in the microwave for about 10 seconds to make them nice and warm before eating.