Chocolate chip cookies are my all time favorite cookie but when you add pumpkin in the mix, I have a new Fall favorite. These cookies are light and have more of a cake consistency but are loaded with pumpkin flavor. We can't keep our hands off of them at my house. I will for sure be making them again.
Ingredients:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon milk
- 1 teaspoon baking soda
- 2 cups semi sweet chocolate chips
Directions:
- Preheat the oven to 350 degrees. Grease a cookie sheet and set aside.
- In medium mixing bowl, whisk together or stir with a fork the flour, baking powder, cinnamon, salt, nutmeg, and cloves. Set aside.
- In a large mixing bowl, whisk together the pumpkin, sugar, vanilla, vegetable oil, and egg until well combined. Whisk in the milk and baking soda.
- Add the flour mixture in with the pumpkin mixture. Mix until well combined. Stir in the chocolate chips.
- Using a tablespoon, scoop out the dough and place on the cookie sheet. Space each cookie about 2 inches apart. Bake at 350 for 10 - 12 minutes. You want the cookies to be set (lightly brown and firm).
- Remove from the oven and let cool on the cookie sheet for a minute before transferring to a wire rack or countertop. Allow to cool and store in an airtight container for up to 5 days. Enjoy!