Pumpkin Chocolate Chip Cookies

Tis the season for carving pumpkins and ghoolish delight. I happen to also really enjoy fresh pumpkins. Anthony brought one back from his garden and we decided it was ready to cut into.

Here it is sliced in two.

We de-seeded it and will roast the pumpkin seeds, but we put the chopped up into smaller pieces and baked in the oven (with water and covered) for about an hour for 350 degrees. This makes the pumpkin softer and ready for your many pumpkin recipes.

It should be noted that you can also steam them on the stove which takes allot less time, but we do not have a colander right now.

So we decided we would make some pumpkin chocolate chip cookies and also try a pumpkin soup (will be on another post).

Ingredients (of course- use organic/ au natural for the best results, taste, benefits):
3 cups Spelt Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Salt
1 cup Sugar (Date Sugar- you can also use diced apples or apple sauce as a substitute)
1 tsp Vanilla
1/2 cup Butter (softened)
1 cup Pumpkin
1 Egg
1-2 cups Semi-Sweet Chocolate Chips

Mix all ingredients well together except for the chocolate chips which you should add once the other ingredients are mixed well. Bake for 18 minutes at 350 degrees on a greased (buttered) baking sheet.

The batter is quite sticky and thick, but do not be dismayed as they baked into wonderful cookies. They are moist and sort of cake like.
We enjoyed with some delicious apple cider we made (also another post). Enjoy!