Dr. Paul Rocke Orthodontics
By drrocke
October 06, 2011
Category: Uncategorized
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Recipe idea adapted from The Braces Cookbook by Pamela Waterman

Makes 36 – 40 cookies

1/3  cups all-purpose flour
1  teaspoon baking powder
1/2   teaspoon baking soda
1/2    teaspoon salt
1  teaspoon cinnamon
1/2    teaspoon ground ginger
1/2    teaspoon nutmeg
1   15-ounce can plain pumpkin purée
3/4  cup light brown sugar, packed
2   eggs
1/4   cup vegetable oil
2     tablespoons molasses
1     tablespoon milk
1     12-ounce bag chocolate chips

Preheat oven to 350°F.

In medium-sized mixing bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large mixing bowl, with a mixer or whisk, combine pumpkin, brown sugar, eggs, oil, molasses and milk. Add flour mixture slowly into pumpkin mixture until well combined. Stir in chocolate chips.

The dough is very soft. Drop by heaping tablespoons onto greased cookie sheets, 12 cookies to a pan. Bake for 25 minutes. Store in a covered container between sheets of waxed paper.


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