Sweet Yet Sour

I am always trying to hide vegetables in my kids’ food – they are pretty picky and not willing to eat more than about 5 vegetables.  I often slip pureed cauliflower in with their pasta and have been known to throw pureed butternut squash in their quesadillas.

As such, one of my favorite cookie recipes, not just for the sleight of hand but also for the cakey texture, is a Pumpkin Chocolate Chip Cookie recipe I found years ago.

Pumpkin Chocolate Chip Cookies:  (makes about 4 dozen cookies)

Preheat oven to 375 degrees

Mix together:

1 15 oz can pureed pumpkin

2 cups of sugar

1 cup vegetable oil

2 eggs

Then add:

4 cups all purpose flour

4 tsp baking powder

1 tsp salt

1 tsp baking soda dissolved in 1 tsp milk

1 tsp vanilla

12 oz chocolate chips

Put on greased cookie sheet – spaced 2 inches apart and bake for 12-13 minutes.

I began mixing the recipe while the kids were taking their nap so that by the time my daughter came down to help, she had no idea that she was happily making chocolate chip cookies with pumpkin in them:

After the cookies are baked they produce a lovely, cake-like cookie (with no pumpkin taste) that will easily fool anyone into eating more than a few!