I wish I’d snapped a picture of these cookies last week. I hadn’t planned at that point to do a little autumn foodies series though.
These cookies were quite tasty and were a nice change from the normal chocolate chip cookies I make. I got the recipe from All Recipes via The Sassy Domestic. It seemed to be enjoyed by all, since they didn’t last very long . . .
Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 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
- 1/2 cup chopped walnuts (optional)
Directions
- Combine pumpkin, sugar, vegetable 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 mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Oh yum. Have to add these to try after thanksgiving.
Sound delicious, thanks for posting.
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Ok, I tried the cookies this weekend. I didn’t have oil, so I substituted applesauce. I ended up having to bake them longer (I am just learning the new oven).
They are stellar and amazing with a cup of coffee. I think next time I might add less chocolate chips and maybe some dried cherries.
Okay I know that I already commented on these. But Seth was reading over my shoulder when I was reading the bread post and he noticed the title of this post at the bottom and started begging me to go. HE wanted to see your picture. HA HA. So we had to do the link. He is salivating. Looks like I need to add this to thanksgiving week baking. HA HA
I’m sorry I had no picture for Seth! 🙁 The picture on the site is not very good. But they are tasty. I did have to let them bake longer than it says. But I didn’t note that because I used my own pumpkin, not the canned kind, which tends to have more “water” in it. So I thought that was why. But maybe not, since Amanda had to do that as well. Just so you know . . .