Microwave Pumpkin Chocolate Chip Cookies
What happens when you microwave instead of bake pumpkin chocolate chip cookies? Well, this:
One of my latest kitchen obsessions has been “baking” desserts in the microwave. I had some success with making cake mix cookies in the microwave, so I moved onto one of my favorite soft cookie recipes.
Normally the pumpkin cookies are soft, fluffy and cakey even when baked so I thought it would be a good recipe to try to cook in the microwave.
My first surprise was the color. When baked the cookies keep their vibrant orange-brown color. When microwaved the cookies turn a pale yellow.
If eaten warm, these cookies are quite yummy. Soft and cakey. If you let them sit for several hours and completely cool, they still stay soft and cakey but become a little drier and have a different touch from baked cookies.
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I wouldn’t recommend cooking an entire batch to bring to a party because these are best eaten warm. It’s great for a quick individual treat, or maybe an after-dinner dessert for family and friends when you can quickly make and serve them. You can cook as many as you need, and refreeze or refrigerate the rest of the dough for future use.
- 1/2 cup canned pumpkin puree
- 1/2 cup white sugar
- 1/4 cup vegetable oil
- 1 medium egg
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1/2 tbsp vanilla extract
- 1/2 cup semisweet chocolate chips
All images and content are © Kirbie's Cravings.
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.
Cut parchment paper into small squares big enough to hold one individual cooked cookie. Place a large tablespoon of dough onto one piece of parchment paper. With slightly moistened hands, try to shape dough into a cookie shape. Cook in the microwave for 30 seconds. Repeat with remaining dough. Make sure to only cook one cookie at a time. Refrigerate or freeze unused dough.