Wednesday, January 25, 2012

Waffled Pumpkin Chocolate Chip Cookies


A while back I was very into trying to cook various dessert recipes in my waffle iron after following the Waffleizer. I was recently reminded of the waffled recipes and wanted to continue my venture into cooking things in my waffle iron.

First up were the pumpkin chocolate chip cookies I adore so much. Because the batter is pretty cakey to begin with, it was a perfect recipe to cook up in my waffle iron. The waffles were moist, soft, and tasted of pumpkin and cinnamon. They actually could pass for pumpkin waffles.

I had a slight problem with the chocolate chips. They made the waffles more delicate and I had to be very careful to remove these from the waffle iron because they tend to break at the chocolate chip spots. I made a few without any chocolate chips and these were much sturdier, though I missed the taste of the chocolate chips. Perhaps mini chocolate chips would be a good solution.

I was really pleased with how these cooked up in the waffle iron. It’s super fast, easy, and delicious.

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Waffled Pumpkin Chocolate Chip Cookies

Ingredients:

1/2 cup canned pumpkin puree
1/2 cup white sugar
1/4 cup vegetable oil
1 medium egg (if you are using a bigger egg, only use half)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 tablespoon vanilla extract
1/2 cup semisweet chocolate chips (optional, makes the waffles more delicate. You might want to use mini ones)

Directions:

1. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined. Stir in the chocolate chips if using.

2. Heat waffle iron and spray with oil so waffles don't stick. Take about an ice cream scoop worth of cookie dough and place in the middle of one of the four waffle sections. Repeat with other waffle sections (or you can do one section at a time). Check on batter after 1 minute. When batter is done, it won't be stuck to top of the waffle iron, should be golden brown and be fairly easy to remove. Use a fork to help remove waffles carefully from iron. Best eaten while warm.

Adapted from All Recipes

 

6 Responses to “Waffled Pumpkin Chocolate Chip Cookies”

  1. 1

    Kay — January 25, 2012 @ 7:55 am

    Yum these look delicious!

    • Kirbie replied: — January 25th, 2012 @ 11:10 am

      They are. And they work for breakfast too. Okay maybe not a normal morning healthy breakfast, but for a weekend breakfast. =)

  2. 2

    Ann P. — January 25, 2012 @ 11:26 am

    OMG. Cookies are one of my favorite things to bake b/c i can just whip up the dough and then they only take about 11-12 minutes to bake. Almost instant gratification :) But this is even more awesome; you can eat cookies in about a minute! I’m going to have to try these this weekend… I’ll let you know how they turn out!

    • Kirbie replied: — January 25th, 2012 @ 3:54 pm

      I hope you like them. I loved it!

  3. 3

    Lauren @ Healthy Food For Living — January 25, 2012 @ 2:04 pm

    LOVE this idea! I’m a huge pumpkin fan, and who doesn’t love waffles & cookies?!

    • Kirbie replied: — January 25th, 2012 @ 3:55 pm

      I was really happy with how these turned out. I’ve done some waffled stuff before and I didn’t like the consistency, etc. But these were delicious, esp straight out of the iron!

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