Pumpkin Chocolate Chip Cookies

Ask and ye shall receive the recipe.

PCC Cookies 2013.10.30

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
1 egg
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)

  1. 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.
  2. Add vanilla and chocolate chips.
  3. Drop by spoonful on a greased cookie sheet.  I used a tablespoon and got good sized cookies.
  4. 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.
  5. 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!


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