Pumpkin Rocks
 
 
I got the original recipe from Tassie Earnest, someone I knew in Boston a bazillion years ago”¦I’ve modified it some.
Author:
Recipe type: Dessert
Ingredients
  • 2½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¾ teaspoon nutmeg
  • 1 stick butter, softened (4 ounces)
  • 1 cup sugar
  • ½ cup dark brown sugar
  • 2 eggs
  • 1 15-ounce can pumpkin
  • Mini chocolate chips – as many as you like, the more the merrier. Regular chocolate chips are fine, but I like minis for the texture and distribution. I use a 10-ounce bag of mini chocolate chips.
Instructions
  1. Mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  2. Cream butter and both sugars together. Add eggs. Add pumpkin. Add dry ingredients. Add mini chocolate chips.
  3. Bake at 375 degrees F for ~18 mins. Makes around 40 cookies if using a 2-tablespoon scoop.
  4. The dough is quite wet”¦it’s best to use a scoop to make the cookie balls. If you use your fingers, they “rocks” will probably be funny shaped (think porcupine), but they will still taste just as delicious!
  5. Also, when I make these, I mix the wet ingredients in my KitchenAid as described above, then I mix in the spices and salt, then I mix in the baking powder and baking soda, then the flour. I’m lazy. I don’t like washing an extra bowl for the dry ingredients. And, honestly, everything comes out just fine!
Recipe by This Week for Dinner at https://thisweekfordinner.com/pumpkin-rocks/