Pumpkin-Cookies

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:

  1. Cream eggs and softened butter.
  2. Add sugar, pumpkin puree and vanilla, mix well.
  3. In a separate bowl combine the dry ingredients: flour, salt, baking powder, baking soda and cinnamon.
  4. Add chocolate chips last.
  5. Bake at 350 for 12-14 minutes or until browned on the edges.