Fat Gives Things Flavor
About the Recipe
As a non-cookie lover, which I know is a sin in the baking world, these will forever be my favorite cookies. My Aunt used to host a Halloween party every year and all I could think about was how soon I could have one of her pumpkin chocolate chip cookies.
Over the years I have taken that recipe and made some small adjustments, mostly by making my own pumpkin puree and adding a little more chocolate chips.
I hope you try this recipe and leave me a comment if you tried it and loved it and if you didn't love it then you can still leave a comment but be nice because my feelings are easily hurt!
Ingredients
1 Cup Granulated Sugar (200 grams)
1/2 Cup Oil (120 ml)
1 Teaspoon Milk (5 ml)
1 Large egg
1 Teaspoon Vanilla Extract
1 Cup Canned Pumpkin (or homemade pumpkin puree) (240 grams)
2 Cups All-Purpose Flour (240 grams)
1 1/2 Teaspoons ground cinnamon (3.5 grams)
1/2 Teaspoon salt (2.5 grams)
2 Teaspoons baking powder (10 grams)
1 Teaspoon baking soda (5 grams)
1 1/2 Cups semi-sweet chocolate chips or milk chocolate (255 grams)
Preparation
Step 1
Preheat oven to 375°F. Line two cookie sheets with parchment paper, or spray very lightly with non-stick cooking spray.
Step 2
Add sugar and oil to a mixing bowl and whisk well to combine.
Step 3
Add egg, milk, pumpkin, and vanilla and mix until smooth.
Step 4
In a separate bowl, whisk flour, cinnamon, salt, baking powder, and baking soda together.
Step 5
Add the dry ingredients to the wet and stir until just combined.
Step 6
Fold in chocolate chips.
Step 6
Drop spoonfuls onto the prepared cookie sheets. I use a 1.5-tablespoon cookie scoop.
Step 7
Bake for 10-12 minutes, or longer (depending on size), until no longer glossy-looking on top.
