A Pumpkin Chocolate Chip Pecan Pizookie — A Pizza-Cookie Recipe

A few Relative Race days ago, Joe Henline of Team Black asked on Twitter what snacks everyone would be enjoying for that day’s premiere. Our family has a tradition of baking pizookies each Relative Race night. A bit of interest was shown in the recipe, so here it is with a holiday twist:

Preheat oven to 400º F.

Whisk together in a bowl —
1 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice

Set aside.

In another bowl mix together —
1/2 cup brown sugar (packed)
1/4 cup white sugar
Add —
1/2 cup unsalted butter (softened)
1 whole egg, slightly beaten
1/3 cup canned pumpkin (or your own pumpkin puree)

Beat until creamy, then add —
1 teaspoon vanilla extract

Mix in the dry ingredients.

Fold in —
1 1/2 cups chocolate chips (dark, semi-sweet, and/or milk)
1/4 – 1/2 cup chopped pecans (optional)

Add 1/4 cup of mixture to each 1- or 2-cup ramekin, small baking dishes. Press down. Bake through until golden brown, about 10-15 minutes. Remove from oven. Add a scoop of vanilla ice cream. Add toppings as desired.

Yields about a dozen.

© 2018 Lynn Broderick, a.k.a., the Single Leaf. All Rights Reserved.

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