Oct
27
2008
Pumpkin Chocolate Chip Cookies
Pumpkin and chocolate chips? What could be better!
Ingredients:
1 cup canned pumpkin
1 cup white sugar
½ cup vegetable oil
1 egg
1 tsp. vanilla
2 cups flour
2 tsp baking powder
½ tsp. baking soda
1 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. milk
1 cup chocolate chips
Directions:
Preheat oven 375°. Mix pumpkin, sugar, oil, egg and vanilla in a large bowl. In a separate bowl mix flour, baking powder, baking soda, cinnamon and nutmeg. Stir in pumpkin mixture; add milk and chips.
Drop by rounded tablespoons on a greased baking sheet. Bake 8-10 min. Cool on rack.
Submitted by Michelle, Solutions team member
What size can is the pumpkin? I have 15 oz & 30 oz.
Use the 15 oz size. The newsletter had 1 can and the recipe on site reads 1 cup. We made it with the small can size and they came out so yummy–cake like and puffy after 8 minutes–perfect!
These sound delicious! I grow my own pumpkins, & am always looking for new recipes. Thank you.
There is nothing better than Pumpkin Chocolate Chip cookies….I can’t wait to bake these!!!
what size can of pumpkin??
Enjoy the cookies
Easy, yummy and a taste of fall.
It doesn’t matter which size can you use.
You only need 1 cup.
You probably can freeze the rest in 1 cup measures.
Michelle
Has anyone tried this?
I gave the receipt to a friend & she questioned
a teaspoon of milk.
Sounds like a very tiny amount.
We tried it & there seems to be too much levening.
They rose up to muffin size.
We made them & they did look like the picture in the last post. They were good – not to sweet. Maybe
a few more chocolate chips