The cold season is finally deciding to settle in, and that means it’s time to break out the cider, hot cocoa, and . . . pumpkin cookies! Normally I make my pumpkin cookies with a box of spice cake, but I decided to venture out a little this time. Though not as simple as using a box cake, this recipe is still really easy and delicious. I made these cookies to deliver to some friends and they loved it!
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
- Combine pumpkin, sugar, vegetable oil, and egg. Dissolve the baking soda into the milk and stir in.
- In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Add to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350˚F (175˚ C) for approximately 10 minutes or until lightly brown and firm.
By Sarah Perkins