Hey Guys!! Happy September!!
This Pumpkin Chocolate Chip Cookie recipe has got to be one of my favorite things about Fall and everyone in the house loves them too. They’re like little mini muffin top cookies that just taste like Fall, it’s basically the Pumpkin Spice Latte of the cookie world. I have been making these since before my oldest was born and he’s going to be 13 this month so it’s been a long time.
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup white sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon of salt
1 teaspoon baking soda
1 teaspoon milk
2 cups semi-sweet chocolate chips
Preheat Oven to 350.
In a small separate bowl combine flour, baking powder, cinnamon, and salt. Set Aside
In a larger bowl combine pumpkin, sugar, oil, vanilla and egg and mix until well blended.
In a small cup dissolve baking soda in with the milk and stir into large bowl with pumpkin mixture. (I use the measuring cup I used for the oil and pumpkin to mix the milk and baking soda to save dishes.)
Add the dry ingredients to the pumpkin mixture and mix until combined.
Stir in chocolate chips.
Drop by spoonfuls on a greased or parchment lined cookie sheet and bake at 350 for 10-12 minutes or until lightly brown and the tops bounce back when you press with your finger.
If you love this recipe you will love the recipe for My Favorite Chocolate Chip Cookie Bars.
If you have any questions or comments leave them below, I love hearing from you!
If you haven’t subscribed yet I would love it if you would click that button over on the right or sign up via email. I would hate for you to miss any of my future posts!
Coming up this month, the long awaited movie room tour and some more delicious Fall inspired recipes as well as my Monday morning weekly round-ups. If you missed last weeks you can catch up here.
Have a wonderful day!!