There’s no better way to celebrate fall than mixing and baking some fresh, warm, pumpkin chip chocolate chip cookies. I
had the genius idea of doubling this recipe and as a result, have been trapped in the kitchen for a good two hours. Honestly, I don’t really mind because I had nothing else to do today. Plus now, I can share the gooey goodness with work, friends, and anyone else looking for a sweet treat. However, if you’re not up for spending all afternoon baking cookies, the normal recipe yields more than enough — approximately 4 dozen cookies. (And yes, when I’m finished, I’ll have double that. Anyone want some cookies?)
- 1 cup of cooked pumpkin (I used Libby’s canned)
- 1 cup of sugar
- 1/2 cup of vegetable oil
- 1 egg
- 2 cups of flour
- 2 teaspoons of baking powder
- 1 1/2 teaspoons of cinnamon
- 1/2 teaspoon of salt
- 1 teaspoon of baking soda dissolved in 1 teaspoon of milk
- 12 oz package of semi-sweet chocolate chips
- 1 teaspoon of vanilla extract
- Combine pumpkin, sugar, oil and egg in a large mixing bowl.
- In another bowl, stir together flour, baking powder, cinnamon, and salt.
- Add flour mixture to pumpkin mixture along with dissolved baking soda and mix well.
- Stir in chocolate chips and vanilla extract.
- Drop by teaspoonfuls on lightly greased cookie sheet.
- Bake at 375 degrees for 10-12 minutes (just until firm – do not over bake – I pulled all of my pans out at exactly 10 minutes).