I have a bit of a pumpkin obsession.
Seriously-- if something has pumpkin in it, I will eat it. Pumpkin soup, bread, cake, roll, doughnut, pie, muffin.... stewed, roasted, fried, etc.... I'm also that guy who starts stocking up on pumpkin cans in September, because I'm paranoid that it will sell out come October/November. This stems from back in high school when one fall, I drove to 5 different grocery stores to find that all of them were sold out of the reputable Libby's pumpkin. I think I vaguely remember driving to a bakery and begging...? but to no avail.
Anyways, this cookie is a delicious mix of pumpkin and chocolate chips. It has a slight cake-y texture that makes it all the more delightful. It's the perfect fall treat to snack on with a cup of coffee.
currently listening to:
Sistar 19- Gone not around any longer
1 canned pumpkin (15oz)
1 cup white sugar
1/2 cup vegetable oil or canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon whole milk
1 Tablespoon vanilla extract
1 1/4 cups semisweet chocolate chips
makes 20-30 cookies
adapted from my baking addiction
1. Preheat oven to 350F. Using a stand or hand mixer, mix pumpkin, sugar, vegetable oil, and egg until well combined.
2. In a separate bowl, stir the flour, baking powder, ground cinnamon, and salt until well combined.
3. Dissolve the baking soda in the milk, and then stir it into the pumpkin mixture.
4. Add flour mixture to pumpkin mixture. Stir with a spatula until just combined. Be careful not to over-mix.
5. Add vanilla and chocolate chips to the batter.
6. Place in the refrigerator for at least 30 minutes. This will help make spooning the batter easier.
7. Spoon rounded tablespoonfuls onto baking sheets lined with parchment paper. Bake at 350F for 12 minutes or until lightly brown on the bottom and edges. (I think this step would be much easier with an ice-cream scooper, but I didn't have one!)