Last year I chopped up a ton of pumpkin after Halloween but the frozen chunks sank to the bottom of the freezer and were forgotten. I recently turfed them. This year I vowed not to let our entire jack-o-lantern go to waste. Pumpkin is so incredibly versatile, healthy and delicious. So I've put some aside for a Caribbean stew with chicken and collard greens I'll make this weekend and I made these cookies today to share with my mother-in-law (who is kindly taking Little A to her 18 month check-up today while I take Big A to the dentist).
These are huge, soft, cakey cookies my mom used to make us after every Halloween with our left over pumpkin. I don't have her recipe, but these actually taste pretty much the same although I am sure they are healthier (nobody I know was using whole wheat flour or agave syrup back in those days!).
1.5 cups cooked, pureed pumpkin (or canned)
1/4 cup organic canola oil
1/4 cup agave syrup
1 tsp vanilla
2.5 cups organic whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp sea salt
1/2 cup mini dark chocolate chips
Whisk together wet ingredients in large bowl. Combine dry ingredients and add to wet. Stir just until combined. Stir in chocolate chips. Drop large mounds on a non-stick baking sheet. Bake at 375 for 15 minutes, cool on wire rack.