Bittersweet Chocolate Chip Pumpkin Cookies – Day 8!

Happy Columbus Day!  For day 8 we are making a fun chocolate chip pumpkin cookie that is super easy and only dirties ONE bowl!

This would be something fun to make with the kiddos on their day off today!  One of Cooper and Elsa’s favorite treats is a good chocolate chip cookie and this one didn’t disappoint. It’s has a slight pumpkin flavor so you don’t lose the true chocolate chip cookie in this recipe.

Ingredients: 

1 egg, slightly beaten

1 cup granulated sugar

1 cup canned pumpkin

1/2 cup vegetable oil

1 t milk

1 t vanilla extract

2 t baking powder

2 t pumpkin pie spice

1 t baking soda

1/2 t salt

2 cups all-purpose flour

2 cups 60% caxao chocolate chips

1. Preheat oven to 350 degrees.  In a large bowl stir together egg, sugar, pumpkin, oil, milk and vanilla until well combined.

2. Stir in baking powder, pumpkin pie spice, baking soda and salt.

3. Stir in flour and then chocolate chips.  Let batter stand at room temperature for 15 minutes.

4. Drop dough by rounded teaspoon or a cookie scoop 2” apart on ungreased cookie sheets.  Bake 10-12 minutes or just until edges are lightly brown. Transfer to wire racks to cool.

Enjoy!

Recipe from America’s Best Pumpkin Recipes magazine)

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