Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are hands-down the yummiest cookies ever for Fall.
- 1 cup pure pumpkin purée
- 3/4 cup white sugar
- 1/2 cup vegetable or canola oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda dissolved in 1 teaspoon milk
- 1 cup milk chocolate chips
- 1 teaspoon vanilla extract
In a large bowl, stir together pumpkin purée, sugar, oil and eggs. Mix well.
Add flour, baking powder, cinnamon and salt, stirring until well mixed.
Stir in the vanilla and the baking soda/milk mixture.
Stir in chocolate chips.
Drop the cookie batter by heaping spoonful onto a baking sheet or stone.
Bake at 375ºF for 10-12 minutes.
Let cookies cool slightly before transferring to a rack to cool completely.
I bake my pumpkin chocolate chip cookies on a baking stone for the full 12 minutes.
Cookies can be fairly close together on baking sheet because they don't spread.
Recipe can be doubled.
Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 45mg | Potassium: 54mg | Sugar: 9g | Vitamin A: 1290IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 0.6mg