Light. Cakey. Chocolately. Autumn-y.
Pumpkin Chocolate Chip Cookies
- 1 c. canned pumpkin
- 1 c. white sugar
- 1/2 c. vegetable oil
- 1 egg
- 2 c. flour
- 2 t. baking powder
- 2 t. cinnamon
- 1/2 t. salt
- 1 t. baking soda
- 1 t. milk
- 1 T. vanilla
- 2 c. chocolate chips
- 1/2 c. chopped nuts – optional
- Combine pumpkin, sugar, vegetable oil and eggs. In a separate bowl stir together flour, baking powder, ground cinnamon, salt.
- Dissolve the baking soda with the milk and stir in. (This is an important step! It will make the cookie cakey and seem more done. If you just add the baking soda in like normal, the cookies are very doughy and undercooked.)
- Add flour mixture and vanilla and mix well with a wooden spoon. Add chocolate chips and nuts.
- Drop by spoonfuls on greased cookie sheet. They don’t spread much, so spread out with the back of a spoon or bang the cookie sheet on the counter a few times before baking. Bake at 350 degrees for about 9-11 minutes or until lightly brown and firm. Let cool for a few minutes on the cookie sheet, then cool completely on wire cooling rack.
yum! thank goodness there’s no pumpkin drought! although, i think the idea of one may me even more excited about pumpkin than normal….