I only had a chance to make these once last fall, and since then couldn’t stop thinking of them. I looked forward to autumn purely for the associates with these cookies. So once I saw canned pumpkin in the grocery store, I knew exactly where it was going.
I normally don’t like cakey cookies, but these are, and they are magic. They’re wonderful straight out of the oven, wonderful the next day for breakfast, and wonderful when refrigerated and served with your morning coffee. I really am not normally crazy about cookies, but something about these is incredible.
Pumpkin Chocolate Chip Cookies from Allrecipes.com
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional–I skipped this)
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.