I’ll admit, the first time I heard about these cookies, I thought they sounded odd. Apparently they’re very common in the Maritimes, but most people around here have never heard of them. These soft, fluffy pillows of cinnamony-y goodness are a favourite among the Hooligans, and anyone else who tries them. They’re really popular with kids, (my boys’ friends love them), and I get asked for the recipe a lot. Bonus: they’re super easy to make. We probably make them a couple of times a month, and I always double the recipe because they go fast.
Here is the single recipe: (makes approx 2.5 dozen) ( the pictures show a double recipe).
- 1 c. pumpkin purée
- 3/4 c sugar
- 1/2 c oil (I use canola)
- 1 egg
- 2 c all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp milk
- 1 c chocolate chips
- 1 tsp vanilla
- In a large bowl, stir together pumpkin purée, sugar, oil and eggs. Stir until well mixed.
- Add flour, baking powder & soda, cinnamon, salt, stirring until well mixed.
- Stir in vanilla and milk.
- Stir in chocolate chips.
- Drop by heaping teaspoonful onto your cookie sheet or baking stone. You can place them fairly close together because they don’t spread. They just puff up.
Bake at 375 degrees for 10-12 minutes. I use a pampered chef baking stone for all my cookie baking, and these are generally done after 10 minutes on the stone.
Now, pour yourself a coffee or a cold glass of milk! Mmmmmm, Mmmmm… Just try to stop at one!