Growing up, our family favorite recipe to make, and still make, are Applesauce Chocolate Chip cookies. A soft cake-like cookie, chock full of chocolate chips and spices make it an all around winner for a family dessert.
About the only pumpkin recipe I've made is Pumpkin Pie, and I have loved making my own Pumpkin Puree in the pressure cooker, which takes less than 30 minutes to make. You can freeze pumpkin for use all winter long, as it freezes well for up to six months.
After making some pumpkin puree, I thought, "Why not substitute the applesauce for pumpkin in this recipe?" And guess what?
It worked beautifully!
You don't have to cook your own pumpkin for this recipe, you can use canned pumpkin. It doesn't take a whole can, but you can definitely freeze the leftover pumpkin.
If you love pumpkin, I believe you will enjoy this recipe.
PUMPKIN CHOCOLATE CHIP COOKIES
1 c. fresh or canned pumpkin
1 t. baking soda
1/2 c. shortening
1 c. sugar
2 c. all purpose flour
1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. salt
1 c. semi-sweet chocolate chips
1/2 c. chopped nuts, if desired
In a medium mixing bowl, combine applesauce and baking soda. Set aside.
In a large mixing bowl, cream together shortening and sugar.
Add eggs and mix well. Stir in applesauce mixture.
Add flour and spices. Add chocolate chips and nuts.
Drop by medium (2Tablespoon size) cookie scoop onto lightly greased baking sheet (or parchment lined, or Siplat baking sheet).
Bake at 400 degree oven for 10-12 minutes or until tops are dry and when touched and the cookie springs back.