This is the third time I’ve blogged about this recipe. It’s our family’s favorite fall cookie recipe and through the years I’ve tweaked it bit by bit. There’s not much more I can adjust other than the spices and that all comes down to personal preference. I’m sure they could be replaced with an equal amount of pumpkin pie spice, I just never seem to have that on hand.
Also, there are a LOT of chocolate chips in this recipe. You could always reduce the amount….but why would anyone want to do that??? Haha.
1 cup canned pumpkin
1 cup white sugar
1/2 cup melted butter
2 cups all-purpose flour
2 tsp. baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1/8 tsp. clove
1/4 tsp. ginger
1/2 tsp. salt
1 tsp baking soda
1 tsp milk
1 tbsp vanilla extract
2 cups chocolate chips (we prefer dark chocolate)
Preheat oven to 350 degrees.
In a large bowl, combine pumpkin, sugar, oil and egg.
In a separate bowl whisk together flour, baking powder, cinnamon and salt.
Dissolve baking soda with milk and stir into flour mixture.
Add flour mixture to pumpkin mixture and mix well.
Add vanilla and stir.
Stir in chocolate chips.
Drop by spoonful on greased cookie sheet and bake for 10-12 minutes or until lightly brown and firm.
Transfer to wire rack to cool.
After cooling, keep cookies in an air tight container so they don’t dry out.