Makes 2 dozen
Quinn’s soccer team liked these cookies so much that all the boys asked me for the recipe. The ingredient that makes these cookies so good is kabocha squash. I have decided that next summer, instead of pumpkins; I am only going to grow kabocha squash.
Wet Ingredients:
- 1 egg
- ½ cup butter, softened
- 1 cup sugar
- 1 ¾ cups kabocha squash or pumpkin purée
- 4 teaspoons vanilla extract
Dry Ingredients:
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon cinnamon
- 1 cup chocolate chips
Directions:
- Cream eggs and softened butter.
- Add sugar, pumpkin puree and vanilla, mix well.
- In a separate bowl combine the dry ingredients: flour, salt, baking powder, baking soda and cinnamon.
- Add chocolate chips last.
- Bake at 350 for 12-14 minutes or until browned on the edges.
