You know it's the right time of the year when there's two pumpkin entries in a row. I adapted this recipe from the fantastically awesome Coconut & Lime . I just switched it up a bit by adding caramelly chocolate and upping the pumpkin a bit. The result? A soft, low-fat niblet of fall goodness. That's right. (ps, they're super easy to make!)
Enjoy!
INGREDIENTS (makes 1 dozen cookies):
1 3.5 oz bar of Ghiradelli milk chocolate and caramel squares, chopped
3/4 cup brown sugar
3/4 cup flour
1/2 cup rolled oats
1/3 cup pumpkin puree
1 1/2 tsp vanilla extract
1 1/2 cup baking powder
1/4 tsp salt
1 egg
1. Whip together the pumpkin, vanilla and brown sugar. Add the egg and mix until fluffy.
2. Add flour, baking powder, salt and oatmeal. Mix until well incorporated.
3. Fold in Ghiradelli.
4. On a greased cookie sheet, "plop" dollops of cookie dough and bake for 12 minutes, or until cooked throughout.
What gorgeous cookies. I love the idea of adding caramel and chocolate to these cookies. I've got to try that.
ReplyDeleteAbsolutely! And you can really use any chocolate caramel candy, or even just plain chocolate. : )
ReplyDelete