Ask and ye shall receive the recipe.
Before I get to the particulars, the recipe states that it makes a dozen cookies and I thought, “that won’t be enough.” So I doubled it. I ended up with more than 50 cookies and these are not small cookies. So far both my downstairs neighbor and U10 soccer team have benefited from the abundance of cookies.
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and they are awesome)
- Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into pumpkin mixture using a wooden spoon or spatula. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla and chocolate chips.
- Drop by spoonful on a greased cookie sheet. I used a tablespoon and got good sized cookies.
- Bake at 350 degrees for 10 minutes. I thought 10 min was the perfect cooking time. The cookies are firm on the bottom, but not crispy and they are soft, but not too soft.
- After taking them out of the oven, let them cool for 2 minutes on the cookie sheet before moving them to cooling racks.
If you try it, let me know how they turn out for you.
Tomorrow it’s chili and pumpkin pie!