these cookies are great! they have a nice light consistency. not greasy, flat, or overly-moist like a lot of pumpkin cookies.1 cup canned pumpkin*
1 cup packed brown sugar
1/2 cup vegetable oil or melted and slightly cooled butter
1 egg
1 tsp baking soda
1 tsp milk
1 Tbsp vanilla
2 cups flour (all-purpose or whole wheat)
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
dash cloves
2 cups chocolate chips
1. preheat oven to 350°. combine pumpkin, sugar, oil, and egg in a medium bowl. dissolve baking soda in milk and combine, along with vanilla, to the pumpkin mixture.
2. in a separate bowl, whisk together the flour, baking powder, salt and spices. combine dry and wet ingredients until just incorporated. fold in chocolate chips.
3. drop by spoonfuls onto a lightly-greased cookie sheet and bake for 10 minutes. cool on wire racks. store in airtight container and/or in the refrigerator.
*you can also use freshly baked, pureed pumpkin.
2 comments:
These look delish. Got any recipes for pumpkin bread? Could you use this recipe for a loaf?
I made these on Saturday, and froze about half of them for safe keeping.
There was a birthday at work today (Tuesday) and I forgot to make something. I pulled out the pumpkin cookies to bring.
They were a hit. No, more than a hit. People went out of their way to tell me how much they liked them.
Thanks for posting, Kel. These are the first cookies I've made that were a hit.
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