At Lex’s open house last month (did I tell you about that disaster??) I volunteered to be on the “parent committee” for Lex’s class. Not sure what that meant, but I figured it could be fun. Turns out the parent committee is in charge of organizing class parties and… well, that’s all I know so far. The teacher asked me to talk to the other parents who signed up and organize a healthy Halloween snack for their class tomorrow. No costumes or games, just snack and drink. Umm… yeah, I can do that!! When talking to the other parents I politely offered to bring the snack :) Yay! A chance to bake a fun Halloween snack and give it away! My first plan was oatmeal raisin cookies with black and orange M&Ms, but I was forced to abandon that idea when I couldn’t find black and orange M&Ms. Oh well. Plan B… Google! I found a recipe for pumpkin chip cookies with butterscotch chips. Yum! I doubled the recipe (why not!) and threw in some extra cranberries I had. Plus a little nutmeg. I actually did half with butterscotch chips and cranberries and the other half with plain chocolate chips (Lex wanted chocolate chip cookies). I think the butterscotch/cranberry version is far superior! Then I decorated them with some leftover frosting I had in the fridge. Yep, I am that mom! :) Hopefully the kids enjoy their tasty treat tomorrow.
Here is the recipe from Cooks.com.
HALLOWEEN PUMPKIN CHIP COOKIES
1 cup pumpkin
1/2 cup any kind vegetable oil
1 cup sugar
2 tsp. baking powder
2 cups all purpose flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 tsp. vanilla
1 cup white chocolate or butterscotch chips
1/2 cup walnuts or pecans, chopped
Preheat oven to 370°F.
Note: If using butterscotch chips, try using butter rum extract or butterscotch schnapps instead of the vanilla for extra flavor.
Blend pumpkin, egg, oil and sugar. Whisk together flour, baking powder, cinnamon and salt; gradually add to first mixture. Dissolve the baking soda in milk and add to batter. Stir in chocolate (or butterscotch) chips, nuts and vanilla.
Drop by the teaspoonful onto lightly greased baking sheets.
Bake at 370°F degrees for 10 to 12 minutes. Recipe can be doubled.
Bake and freeze the extra cookies.