Prep Time: 10 Minutes | Cook Time: 12 Minutes | Servings: 24 Cookies |
Ingredients
1 cup Granulated Sugar (200 grams)
1/2 cup Oil (120 ml)
1 Teaspoon Milk (5 ml)
1 large egg
1 teaspoon Vanilla Extract
1 cup Canned Pumpkin (or homemade pumpkin puree) (240 grams)
2 cups All-Purpose Flour (240 grams)
1 1/2 teaspoons ground cinnamon (3.5 grams)
1/2 teaspoon salt (2.5 grams)
2 teaspoons baking powder (10 grams)
1 teaspoon baking soda (5 grams)
1 1/2 cups semi-sweet chocolate chips or milk chocolate (255 grams)
Instructions
Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper, or spray very lightly with non-stick cooking spray.
Add sugar and oil to a mixing bowl and whisk well to combine.
Add egg, milk, pumpkin and vanilla and mix until smooth.
In a separate bowl, whisk flour, cinnamon, salt, baking powder, and baking soda together.
Add the dry ingredients to the wet and stir until just combined.
Fold in chocolate chips.
Drop spoonfuls onto the prepared cookie sheets, I use a 1.5-tablespoon cookie scoop.
Bake at 375 degrees F for 10-12 minutes, or longer (depending on size), until no longer glossy-looking on top.
As a non-cookie lover, which I know is a sin in the baking world, these will forever be my favorite cookies. My Aunt used to host a Halloween party every year and all I could think about was how soon I could have one of her pumpkin chocolate chip cookies.
Over the years I have taken that recipe and made some small adjustments, mostly by making my own pumpkin puree and adding a little more chocolate chips.
I hope you try this recipe and leave me a comment if you tried it and loved it and if you didn't love it then you can still leave a comment but be nice because my feelings are easily hurt!
“People who love to eat are always the best people.” -Julia Child
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