Recipe by **Tinkerbell**
Soft, plump cookies packed with pumpkin, grated carrot and chocolate chips. So easy to make and not too sweet. Created for RSC Lucky #13. Thanks to reviewer input I've clarified the portioning of batter & I'd like to note that these are basically a "muffin top" instead of a crispy cookie. If you like the tops of the muffins but find the bottoms too dry, look no further! This is a great alternative to throwing out or gagging down a dry muffin bottom. lol BTW - Nothing against muffins, which I love in whole & make often. ;)
Top Review by cookiedog
What a very special cookie! They almost look like little cakes. It has a pumpkin spice flavor and I love how the cardamom kind of trails off in the end. They would be perfect with a cup of coffee and I know my DBF is looking forward to having them for breakfast. I'm going to have to hide a few for myself. I cut the recipe in half (there are only 2 of us after all) and otherwise followed the directions as listed. I think walnuts or chopped dried pineapple would be good in these too- but to be honest, they are just perfect as they are, so why mess with perfection? Thank you chef! Edit 3/12: Today I asked DBF what he wanted me to bake for him- what ever he wanted- He requested these! (I should have known, he always wants these!) I love them too and have made them countless times this past year. Thanks Tinkerbell.
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1⁄8 teaspoon ground cardamom
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 eggs
- 3⁄4 cup canned pumpkin, not pumpkin pie filling
- 1⁄2 cup baby carrots, grated
- 1⁄4 cup honey
- 1⁄4 cup butter (melted)
- 3⁄4 cup semi-sweet chocolate chips
Directions See How It's Made
- In large bowl, combine flour, sugar, spices, baking soda, baking powder & salt.
- In medium bowl, whisk eggs lightly. Stir in pumpkin, grated carrot, honey & melted butter. Whisk until combined then stir in the chocolate chips.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don't over mix.
- Spread a sheet of parchment paper over cookie sheets & drop 1 Tablespoon of batter for each cookie about 2-3 inches apart on parchment.
- Bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.