I used to make these every year at Christmas when the kids were growing up. Now that they are grown and some of my grandchildren don’t like chocolate, I haven’t made them in years–until now.
Pumpkin Chocolate Chip Cookies (copied from Pumpkin Chocolate Chip Cookies)
1/2 c. canola oil
1 c. pumpkin (about 1/2 can)
1 c. sugar
1 tsp. vanilla
1 tsp. baking soda
1 tsp. milk
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
2 c. flour
2 c. chocolate chips
- Mix oil, pumpkin, sugar, egg, and vanilla in a large bowl.
- In a separate bowl mix baking soda and milk. Add to pumpkin mixture.
- In a separate bowl mix cinnamon, baking powder, salt, and flour. Add to pumpkin mixture.
- Fold in chocolate chips.
- Preheat oven to 350°.
- Allow batter to rest for 10-12 minutes
- Drop by teaspoonfuls onto ungreased cookie sheet (I line it with non-stick foil).
- Bake 10-12 minutes or until lightly browned and firm around the edges.
- 1 recipe yields 3-5 dozen cookies, depending on size of spoon. I doubled the recipe and got 11 1/2 dozen cookies. I used a regular teaspoon. I also added some allspice to the batter.