PUMPKIN CHOCOLATE CHIP COOKIES

These pumpkin chocolate chip cookies are more cake-like, and they’re super spongy (I strongly detest the word that rhymes with boist).  I also like these cookies because they seem to stay fresh for quite a while (when stored in an airtight container). Although you won’t have to worry about that because they won’t be around for very long.

BAKING TIPS
One thing I found when baking these pumpkin chocolate chip cookies is to let the prepared batter sit for 15-20 minutes before scooping out of the batter and baking the cookies.  (I LOVE this little gadget for making uniform cookies.) It may be in my head but they seem to turn out fluffier when I do this.

Ingredients

• 1/2 c. canola oil
• 1 c. 100% pure pumpkin
• 1 c. sugar
• 1 egg
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. milk
• 2 tsp. cinnamon
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 c. flour
• 2 c. semisweet chocolate chips

Instructions

1. Combine oil, pumpkin, sugar, egg, & vanilla.
2. In a separate bowl, combine baking soda & milk. Add to pumpkin mixture.
3. In a separate bowl, combine cinnamon, baking powder, salt, & flour. Add to pumpkin mixture.
4. Fold in chocolate chips.
5. Preheat oven to 350°.
6. Allow batter to sit for 15 minutes.
7. .........................

For full instructions please see : www.twotwentyone.net

Share this post