Pumpkin Chocolate Chip Cookies

Processed with VSCO with a6 preset


here are few things in life better than a warm chocolate chip cookie and a glass of milk…unless of course it is a warm pumpkin chocolate chip cookie with a glass of milk. Pumpkin added to any recipe instantly turns it into comfort food. Even the aroma of the accenting spices invites you in and reminds you of past holiday dishes. Bake these cookies, curl up on the couch with a good book and treat yourself to the nostalgic flavors of fall.

Ingredients:Processed with VSCO with a6 preset

1 cup canned pumpkin

1/4 cup packed brown sugar

3/4 cup white sugar

1/2 cup vegetable oil

1 egg

2 T. vanilla extract

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

2 cups semi-sweet chocolate chips


  1. Mix together both sugars with the oil until well combined,
  2. Next, add the pumpkin, egg, and vanilla. mix well.
  3. Mix together with the remaining dry ingredients omitting the chocolate chips.
  4. Beat on medium-high until light and fluffy.
  5. Fold in by hand the semi-sweet chocolate chips.
  6. Drop by the spoonful onto a parchment-lined cookie sheet.
  7. Bake in an oven preheated to 350 degrees for 10-12 minutes

Processed with VSCO with a6 preset

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