I can't take credit for this recipe -- I'm not a baker. But they are really good and I'm going to attempt to make them this Thanksgiving. These cookies are actually kinda healthy -- not low calorie, but they are packed with vitamin A, fiber and iron.
1 cup canned pumpkin puree
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter or trans-fat-free margarine
1 tsp. baking soda
1 tsp. milk
1/2 cup white whole wheat flour
1-1/2 cups unbleached white flour
2 tsp. baking powder
1/2 tsp. salt
1-1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 Tbsp. pure vanilla extract
1 cup semisweet or dark chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350 degrees. Spray two cookie sheets with nonstick spray. In a large bowl, cream together pumpkin, sugars, butter and egg. In a small dish, dissolve baking soda into milk. Set aside. In a separate bowl, stir together flours, baking powder, salt and spices. Add baking soda mixture to flour mixture.
Add flour mixture to pumpkin mixture, stirring until just combined. Be careful not to overmix or the batter will get tough. Add vanilla extract, chocolate chips and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 10-12 minutes or until lightly browned.
Oil two baking sheets and preheat oven to 375. In a medium-sized bowl, combine the oil, maple syrup and vanilla. Beat the egg and stir into the oil mixture. Gradually stir in soda and flour to form a stiff batter. Fold in carob chips and drop the batter onto
the baking sheets by the teaspoon. Bake for 10 to 15 minutes until cookie is lightly browned. Remove from oven and cool