Pumpkin Chocolate Chip Cookies
This amazing pumpkin chocolate chip cookie recipe will become an often requested favorite in your house. Serve cooled or fresh and warm from the oven.
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- ½ cup vegetable oil
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups flour
- 8 ounces semi-sweet chocolate chips
- 1 cup canned pumpkin
Combine all dry ingredients in a medium sized bowl, and mix.
In separate large bowl add all wet ingredients: egg, vanilla, pumpkin and oil. Mix until well combined.
Slowly add dry ingredients to the wet ingredients.
Fold in chocolate chips.
Let batter set for 20 minutes.
Preheat oven to 350°F.
Scoop cookies about two tablespoon size onto a greased baking sheet.
Lightly wet the tips of your fingers to pat down the cookie batter, then carefully place 3-4 extra chocolate chips on the tops of the cookies before baking to make them look prettier.
Bake for 10 minutes (time may vary with different ovens).
TIP: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
TIP: Make sure not to overmix the dough or your cookies will flatten out too much.
TIP: Use a layer of parchment paper for easier clean-up instead of just greasing the pan.
TIP: Make sure not to underbake your cookies or they will come out raw in the middle. Overbaking will result in cookies that are not soft.
Sodium: 99mgCalcium: 27mgVitamin C: 1mgVitamin A: 1604IUSugar: 12gFiber: 1gPotassium: 123mgCholesterol: 7mgCalories: 171kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 8gProtein: 2gCarbohydrates: 22gIron: 1mg