There’s a high of 80 degrees today, the trees have begun to sprout bright green leaves, there’s not a cloud in the blue sky, and I’m posting a recipe with pumpkin. Oops?
In my opinion, pumpkin is not only a food for fall and winter. It may lend itself to warm spices and the likes, but that doesn’t mean it can’t taste delicious in recipes perfect for spring and summer, too!
Originally, these were going to be regular Chocolate Chip Cookies, but I discovered halfway through making them that I was out of applesauce. The pumpkin can caught my eye, and it made a perfect substitution. The pumpkin taste in these cookies is definitely noticeable, but not overpowering. You can still taste the melty chocolate and vanilla, the flavors have just been bumped up to the next level with the addition of some squash.
The cookies are also super soft, and perfect right out of the oven. They make your whole house smell yummy, so no one in my family protested when I served them a pumpkin cookie in May. These cookies are just too darn good for complaints!