Pumpkin Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup granulated sugar
02 -
1/2 cup vegetable or canola oil
03 -
1 teaspoon milk
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1 cup canned pumpkin (or homemade puree)
→ Dry Ingredients
07 -
2 cups all-purpose flour
08 -
1 1/2 teaspoons ground cinnamon
09 -
1/2 teaspoon salt
10 -
2 teaspoons baking powder
11 -
1 teaspoon baking soda
12 -
1 1/2 cups semi-sweet or milk chocolate chips
# Instructions:
01 -
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
02 -
Combine sugar and oil in a mixing bowl and stir well. Add egg, milk, pumpkin and vanilla and mix until smooth.
03 -
In a separate bowl, stir together the dry ingredients. Add dry ingredients and chocolate chips to wet ingredients, stir just until incorporated.
04 -
Drop by large spoonfuls onto prepared cookie sheet.
05 -
Bake at 375 degrees F for 10-12 minutes, or longer depending on size, until no longer glossy on top.
# Notes:
01 -
Makes extra large bakery-style cookies if preferred
02 -
Larger cookies need 12-15 minutes baking time
03 -
Can use either canned or homemade pumpkin puree