Are you all pumpkin-ed out yet? Well that’s too bad! These were a staple in my house every fall, my mom always made a double batch and only put in one bag of chocolate chips, now that I’m all grown up, I can put in as many as I want! Woo hoo!
I adapted this recipe from this one on the Woodland Bakery Blog. I really liked it. The texture of these cookies is very cake-like and not at all like a chocolate chip cookie, that’s because there is a lot of water in pumpkin and this is what contributes to the cakey-ness.
These are super simple to put together, so go make some now!
First combine the dry in one bowl and the wet in the other, combine each bowl well.
Then simply mix the wet and dry together until combined, don’t worry about a few little lumps, they aint gonna hurt nothin’
Now mix in all the chips that you want and bake them up!
- 1 cup canned pumpkin (260 g) not pie filling mix
- 1 cup granulated sugar (200g)
- 1/2 cup vegetable oil (110g)
- 1 egg
- 2 tsp vanilla extract
- 2 cups all purpose flour (260g)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 to 2 cups chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Combine pumpkin, sugar, oil, vanilla and egg, mix well
- Combine flour, baking powder, cinnamon, salt and baking soda.
- Mix the dry ingredients with the wet until incorporated, don't over mix, less is more.
- Fold in the chocolate chips
- Drop by rounded teaspoons on ungreased cookie sheet.
- Bake in preheated oven for 12-15 minutes or until they no longer look wet, and spring back when pressed. Remove from oven and let sit on the pan for 5 minutes, before placing on a cooling rack.