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| PUMPKIN CHOCOLATE CHIP COOKIES | |
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1 cup pumpkin 3/4 cup sugar 1/2 cup oil 1 egg 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1 tsp. baking soda 1 tsp. milk 1 cup chocolate chips 1 tsp. vanilla Nuts (optional) Preheat oven to 375°F. Dissolve baking soda in milk; set aside. In a large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon by the tablespoon onto cookie sheet. Bake at 375°F for 10 to 12 minutes or until done. | |
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recipe reviews #13639
J.D. Burke says:
I used about 1/4 t. more milk as I used 1% instead of whole milk and I substituted 1/4 c. of margerine (butter) and used only 1/4 c. oil. My cookies came out perfect. They are light, fluffy and very tasty. They are best slightly warm with a tall glass of cold milk. This batch will not make it to Thanksgiving.
#13169
Ellice says:
Cookies very moist. Very tasty. I used butter with my batch. I used 1 can of pumpkin instead of 1 cup. The cookies still came out delicious. The only thing was that they were "puffy" cookies more like a cream puff but overall they were delicious!!
#11872
MZ says:
I used 2 tablespoons of butter, per the suggestion above. I also used fresh pumpkin and greased the cookie sheets. This recipe made 2 dozen cookies. The batter is also a little runny, so they required a little more space on the cookie sheet. Overall, tasty cookies!
#9907
ellen ornato says:
Needs butter or something to make them richer!! I added a few tablespoons to the last two batches and they were more moist, flavorful and tasty.
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