This time of year - I want to use pumpkin, sweet potatoes or squash in EVERYTHING! Therefore:
1/3 cup oil (canola is preferred)
14-15 oz canned pumpkin (there are rumors of a canned pumpkin shortage but I found tons at County Market on Kirby this past weekend)
3/4 cup white sugar (or a mixture of white and brown sugar)
1 t baking soda
½ t salt
1 T vanilla
2 cups flour
1 cup mini chocolate chips
1 T pumpkin pie spice (or 2 t cinnamon and ginger, allspice, ground cloves or nutmeg to make up 1 T)
Mix egg, oil and sugar(s). Add in spices and flour. Mix until completely blended. Add in chocolate chips.
Scoop out in small scoops. I used an actual scooper for aabout a 1" diameter cookie.
Bake at 350 for approx. 15 minutes. Make sure these are nicely browned. Start the first batch at 10 minutes and check thereafter.
Devour. These are fairly healthy due to the pumpkin which allows you to use very little oil. These are a cakey cookie that are even better the second day (if there are any left.) My kids love these. I plan to make them again this weekend for my parents - sans chocolate as my mom is strictly no caffeine (and I wonder how she EVER makes it through life....)
Pumpkin is loaded with beta-carotenes which are antioxidants that are converted to vitamin A in the body. They are thought to boost the immune system and help to repair free radical damage to cells. Beta-carotenes are being studied to determine what role they play in the prevention of various disease states. These healthy, bright orange pigments are also found in carrots. This is one reason your mom always pushed you to eat your carrots. She would have wanted you to eat pumpkin too. Pumpkin is also a rich source of vitamin C and potassium which may help to prevent heart disease and normalize blood pressure.