Pumpkin Chocolate Chip Cookies



We took a trip to the Pumpkin Patch today which inspired me to pull out a recipe that I found last year...pretty basic as far as pumpkin cookies go, but full of all the qualities that make them delicious: moist and cake-like with a touch of spice and of course a little chocolate.


Pumpkin Chocolate Chip Cookies

2 c. flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. ground cinnamon
2 large eggs
1 c. sugar
1/2 c. canola or corn oil
1 c. canned pumpkin
1 t. vanilla extract
1 c. chocolate chips

Preheat oven to 325 degrees.

Stir the flour, baking powder, baking soda, salt, and cinnmon together in a medium bowl and set aside. Beat the eggs and sugar on medium speed until smooth and lightened in color, about 1 minute. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Stir in the chocolate chips.

Use an ice cream (or cookie) scoop with a 1/4 c. capacity to make mounds on baking sheet, place them about 2 1/2 inches apart.

Bake cookies until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes (mine were a bit smaller so were done around 13 minutes). Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Dust with powdered sugar if desired.

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