If you didn't know before, you'll know now. Ben loves pumpkin. I decided to make this recipe not only for Ben but to bring into work for Halloween as well. Therefore I needed a lot of cookies to feed the troops at work and the boys for Sunday Football. I changed the original recipe slightly but it can be found here. I loved this recipe because it was easy: measure, pour and mix.
Pumpkin Chocolate Chip Cookies
1 can canned pumpkin (almost 2 cups)
1 3/4 cups sugar
3/4 cup vegetable oil
2 tsps vanilla extract
2 tsps cinnamon
1 tsp salt
1 tsp baking soda
3 tsps banking powder
2 cups all-purpose flour
2 1/4 cups semi-sweet chocolate chips
In a bowl with an electric mixed beat pumpkin, eggs, sugar, vanilla, cinnamon, oil, salt, baking soda and baking powder until smooth. Slowly add the flour and beat until just combined. Add in the chocolate chips. Drop in rounded tablespoons on a cookie sheet, bake for 10 minutes in a 375 degree oven. (My oven bakes faster than others I think so you may have to leave it in for a few extra minutes.) Cookies should be golden on the bottom and sides. Remove from sheet and cool. Makes 48 cookies.
I really liked this recipe not only because it was easy but because they came out with a cake consistency. I think this made the pumpkin cookies so good, they were not a typical taste or feel of a chocolate chip cookie.
And when I told Ben that I made Pumpkin Chocolate Chips Cookies for game day his face lit up with a huge smile.
*I brought these into work for Halloween and they literally were the fastest eaten cookies I've ever brought in...And in the past 2 year I've brought in quite a few dozen kinds of cookies and brownies. A new favorite recipe that I will make again and again.