Butter-Free Pumpkin CC Cookies

Throughout the many Christmas-cookie-trends my mother and I have test driven over the years, we never really found anything to give the traditional chocolate-chip cookie a run for it’s money until we stumbled upon this recipe.

There's something about finding that perfect cookie during the holidays that you could just endlessly eat. For my family, the only thing that met that standard was the traditional-homemade chocolate chip cookie. Although I have been keen on varieties of cookies myself, there aren't any quite like the chocolate-chip when it comes to "stuff-worthy" cookies until I stumbled upon this butter-free cookie. 

 After misplacing the recipe every year around the holidays my mom suggested I post my own version on our blog so that we can never misplace it again. I found the original recipe via Kraft.com but over the years I have done some tweaking and officially made my own recipe! The coolest part about this recipe is that you don’t need ANY butter, I thought this was strange at first because I have tried to ditch butter in recipes before but it must have something to do with the added pumpkin and oil because these cookies are still moist and full of flavor!

*Preheat oven to 350 degrees*

  • 2 Cups all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown-sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 large egg 
  • 1 cup canned pumpkin puree 
  • 1 1/2 cup semi-sweet chocolate chips
cookies.jpeg

 

*Be sure to use parchment paper to line baking sheets in order to give cookies an even bake and no-burn bottom

Another alternative that I have tried is cutting my chocolate-chips down to 1 cup and doing another whole cup of walnuts for all the nut-lovers in my family. 

You'll need two mixing bowls. In one mixing bowl you'll whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt until the contents is spread evenly throughout mixing bowl. In the second mixing bowl you'll stir in your sugars and vegetable oil until even, add pumpkin puree, vanilla and egg - mix until . Add your mixing bowl with the flour and spices to your sugary mixing bowl slowly so that it gradually begins to look like dough. Add chocolate chips (and/or walnuts) and put about 15 cookies (2 tbsp/each) on a cooking sheet, put it in your preheated oven and wait 9-12 minutes (depending on how big your scoops are and the elevation you're at the cooking time varies). This should yield about 30 cookies! 

Recipe Source: adapted slightly from Kraft.com

XOXO Kat