Pumpkin Strikes Back!

FIRST PUMPKIN RECIPE OF THE SEASON!

I had a cool man friend over last night and to celebrate the impending autumnal equinox, the vote was to go with a pumpkin recipe.  That's when Grandma came to the rescue with her super famous big, soft pumpkin cookies!

RECIPE (with minor tweaks, cuz I do that)

Place the following ingredients in a mixing bowl:

• 1/3 cup Canola Oil
• 1 cup sugar (or Splenda/Truvia equivalents)
• 1 egg
• 1 t vanilla
• 2 t baking powder
• 1/2 t sea salt
• 1 t baking soda
• 1 t ground nutmeg
• 1-1/2 t ground cinnamon
• 1/2 t ground ginger 

Gently mix them just until combined.  If using a standing mixer, mix on low for several seconds.

Then alternate adding in pumpkin and flour in the following quantities:

• 1 can of organic pureed pumpkin
• 2-3/4 cups 100% white whole wheat flour (you may need a little extra if its too runny)

When all that^ is just mixed together and the consistency is thinner than cookie dough, but thicker than cake batter, you can gently add the best part:

• 1 cup semi-sweet chocolate chips
  
   (Usually I don't mess around with pansy and head straight for the Ghiradelli 60% Cacao Bittersweet Dark Chocolate Chips because -let's be real, here- they're clearly the best.  But some somebody on Food Network recently ranted about how semi-sweet goes better with pumpkin, so I went on his word here.)
   
  Grandma suggests baking at 375 for 10 min; I baked mine for about 20 minutes.  Cookies will be firm in the center to the touch when finished.
  
  
  
  
  These cookies are more like pumpkin bread- super fluffy and substantial-feeling!  Everyone LOVES them!!  AND they are whole grain, include a VEGETABLE(!), and really have very little fat in the entire recipe, none of which is animal-based fat (not including the chocolate chips).  
  
  
  So eat away!  I've already had 5 1/2 today and its only 3pm- so I'm not kidding when I say they are DELICIOUS!
  
  
  Thanks, Grandma <3