HappyTummy              

If you’re looking for this week’s pick for Tuesdays with Dorie, Thanksgiving Twofer Pie, fret not–I’ll be posting it later this week. It will (hopefully) be the centerpiece of my Thanksgiving dinner, which I’ll be hosting this year (yay!). In the meantime, how about a cookie?

So are you sick of pumpkin yet? Hope not, because I’ve got another. :) These pumpkin cookies are scrumptious, and perfect for snacking on. I’m tempted to call them “nuggets” rather than “cookies,” since they’re not at all like the cookies you’re probably used to–they’re not so much flat as they are round, they’re very light in your hand, they’re very cakey and almost even puffy. They’re also very addicting. :)

They won’t spread in the oven, so make sure that you shape them appropriately. I didn’t flatten the dough in the first batch, and since I used a cookie scoop, they came out almost like a small puff of cake. The second batch, I smooshed the dough down a bit, and they came out looking more like cookies. Either way, they are delicious. Make sure you use good quality semi-sweet chocolate–I think milk chocolate would be too bland, and bittersweet may overpower the delicate pumpkin flavor.

Recipe: Pumpkin Chocolate Chip Cookies
Adapted from Allrecipes

• 1/2 cup Smart Balance
• 1 1/2 cups Splenda
• 1/3 cup egg substitute
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the Smart Balance and Splenda until light and fluffy. Beat in the egg substitute, then stir in the pumpkin and vanilla extract. Combine the flours, baking powder, baking soda, salt, nutmeg and cinnamon; gradually mix into the creamed mixture. Stir in the chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.

Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.