Pumpkin chocolate chip cookies may just be one of my most favorite cookies. They are definitely one cookie that I crave each fall. I love the way cinnamon and chocolate go together, and accompanied with a rich pumpkiny cake-like cookie, they are simply divine. Soft, tender, and full of chocolate morsels in every bite....that's right, morsels-meaning more than one per bite! There's not much more I can say about these tasties. I hope you enjoy!
Pumpkin Chocolate Chip Cookies
Makes about 3 dozen
1 cup sugar
1 cup canned pumpkin (I freeze or refrigerate extra pumpkin depending on when I'm going to use it next)
½ cup vegetable oil (or ¼ cup vegetable oil + ¼ cup applesauce, that’s what I do)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 teaspoon baking soda dissolved in 1 teaspoon milk
1 tablespoon vanilla
1 ½ - 2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a 8 cup measuring cup combine sugar, pumpkin, oil (or substitute of ½ applesauce ½ oil), and egg. Mix until combined well. In a small mixing bowl mix the following until combined: flour, baking powder, cinnamon, salt. Dissolve baking soda in milk and add to wet mixture along with dry mixture and mix until combined. Add one tablespoon vanilla (I use my teaspoon and do 3 teaspoons so I don’t dirty another measuring spoon) and 1 ½ to 2 cups chocolate chips (depends on how much chocolate you want). Mix until incorporated.
Bake on a greased or silicone lined baking sheet for 10-12 minutes or until slightly browned. When cookies are done remove with spatula to a cooling racked lined with paper towels. This helps the cookies not stick to the metal racks. If you are going to be storing these in a plastic container it’s best to either stick wax paper between layers (only do 2 layers) per container otherwise the cookies will get mushed.
Recipe Source: unknown, it was just hand written in my recipe box ???