The pumpkin I used for our pumpkin struesel rolls needed to be used so of course we had to make a triple batch of these little goodies. The combination of pumpkin and chocolate is oh so yummy and these cookies stay moist on the counter for days. I especially like how the chocolate chips somehow stay soft.
pumpkin chocolate chip cookies (allrecipes.com)
1 cup canned pumpkin1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups 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 nuts, optional
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped nuts, optional
Combine pumpkin, sugar, 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 stir well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.
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