These are my Blood, Sweat & Tears Cookies…..but I’ll call them Pumpkin Orange Chocolate Chip Cookies cause that sounds better! Why Blood, Sweat & Tears? Well….while I was experimenting and making these cookies somehow my baby finger ended up slamming into the top of the opened pumpkin can = deep cut. I won’t get into too much detail since we are talking about food…but there was blood, sweat & tears that ensued!
I’m so proud of these cookies I am entering them into the Food Bloggers of Canada and Eat In Eat Out’s Christmas in July Cookie Contest 2013. Wish me luck!
The first time I ever tried a pumpkin cookie was at one of the Mom’s Wine Tasting Nights I organize here in Calgary. Each evening consists of a theme and we all bring a bottle of wine and some bits & bites to share. On this particular night pumpkin cookies were on display and after tasting them I was in love. So in love I knew I wanted to make my own pumpkin cookies.
The results of my cookie experiment? Outstanding. Every one in the family adores these cookies as well as several of the cookie taste testers I have given cookies to. They are our new family Fall Cookie favourite!
These cookies are moist and melt in your mouth. The cinnamon spiced glaze added later pairs nicely with the pumpkin, orange and chocolate flavours in this cookie. If you like pumpkin and chocolate you must try these!
- 1/2 cup sugar
- 1/2 cup canola oil
- 1 cup + 1/4 cup canned pumpkin not pumpkin pie filling
- 1 egg
- 2 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup milk chocolate or semi sweet chocolate chips
- 1 tbsp orange zest
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a bowl in this order add sugar, canola oil, canned pumpkin, egg and vanilla. Whisk until well combined.
- Next add your flour, baking soda, salt, cinnamon and nutmeg. Stir until everything is mixed.
- Finally pour in chocolate chips and orange zest mixing lightly.
- Drop from tablespoonfuls onto parchment lined baking sheet.
- Bake for 5 minutes and then turn and rotate cookie sheets in oven. Bake for another 5 minutes or until cookies lightly browned on bottom.
- Let rest in pan for a few minutes then transfer to wire racks and let cool completely before icing with your glaze (below).