Pumpkin Chocolate Chip Cookies
A soft fluffy pumpkin cookie- it's like a cookie and muffin top rolled into one
Ingredients
- 1 cup Granulated Sugar
- 1 cup Pumpkin
- ½ cup oil
- 1 Egg
- 2 cups All-Purpose Flour
- ½ tsp Salt
- 1 tsp Cinnamon
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Milk
- 1 cup Chocolate Chips
- ½ cup chopped pecans or chopped walnuts (optional)
Instructions
- Preheat oven to 375 degrees. Lightly grease cookie sheet.
- In a large bowl, blend by hand 1 cup sugar, 1 cup pumpkin, 1/2 cup oil, and 1 egg. (Note- I don't recommend using an electric mixer with this recipe. I tried it once, and I thought it changed the texture of the cookies. It seemed to make them tough).
- In a small bowl, mix together 2 cups flour, 1/2 tsp salt, 1 (generous) tsp cinnamon, 2 tsp baking powder. Sift and add to the wet ingredients. Stir until combined
- Dissolve 1 tsp baking sod in 1 tsp milk and 1 tsp baking powder. Add it to the cookie mixture. Stir to combine.
- Stir in 1 cup of chocolate chips (and 1/2 cup nuts, if using)
- Drop dough by teaspoonfuls onto the grease cookie sheet.
- Bake 10-12 minutes. Be careful not to overcook. The cookies should be soft and moist.
Notes
- I usually use Canola oil in this recipe, but any type of oil should be okay (i.e. melted coconut oil, etc)
- I don't usually keep dairy based milk in the house, so I usually use a non-dairy milk or creamer.
- I don't usually add nuts to these cookies- personally, I think it takes away from the soft, fluffy texture of this particular cookie to have crunchy nuts in them.