This is my second attempt at these cookies. I don’t remember where I found the original cookies I made, but when I whipped these up last night, they blew me away! I was definitely more impressed with these,.
I altered the original recipe to my own liking, so maybe that’s why they are better!
I also doubled the recipe, without realizing HOW MANY these would make! I have like five dozen! That’s totally okay though, because they are amazing. I might be the most self-restrained baker I’ve ever met. I’ve only had three since I made them! I keep eyeballing them every time I walk into the kitchen, so I need to get rid of them quick! If I don’t quit making these huge desserts with no one to eat them, I’m gonna get super fluffy!
- 1 C canned pumpkin
- 1 C granulated sugar
- 1/2 C vegetable oil
- 1 large egg
- 2 C all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp milk
- 2 tsp vanilla
- 1 package semi-sweet chocolate chips (16 oz)
1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.
2. Beat pumpkin, sugar, vegetable oil, and egg in a large bowl. In a smaller bowl, add flour, baking powder, cinnamon, pumpkin pie spice, and salt. Dissolve the baking soda with the milk and stir into the flour mixture.
3. Add the flour mixture in to the pumpkin mixture, making sure it’s combined well. Add in vanilla and chocolate chips. Drop spoonfuls of dough onto a parchment paper covered cookie sheet and bake for 10 minutes.