Ellen, these cookies are the first cookies that can really compete with the ones I do every year as soon as I can justify cooking with pumpkin (August :D). These are so good and moist and amazingly gooey from all the chocolate chips in there, this recipe is a total keeper. As I really needed another one haha. But I never say no to pumpkin, if I love anything as much as avocados, it is pumpkin. My batch actually had 25 cookies but I took care of that one extra from two dozen real fast and all was right in the world. Ellen says these freeze really well. We wouldn't know. They are gone! Maybe the next batch survives long enough for that. :o)
Pumpkin Chocolate Chip Cookies
by Ellen in the Kitchen
Makes about 24 (two inch) cookies.
1 cup pumpkin
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/8 teaspoon ground cloves
1 tsp pumpkin spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla
2 generous cups chocolate chips
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
In a small bowl combine the pumpkin, sugar, oil and egg. Set aside.
In a large bowl combine the flour, baking powder, cinnamon, salt and cloves. Dissolve the baking soda in the milk and stir into the wet ingredients.
Add the wet ingredients to the dry ingredients and stir to combine. Add the vanilla and chocolate chips. Stir until well distributed.
Drop 1-2 tablespoons of batter onto the baking sheet, leaving at least 1 inch between each cookie.
Bake 10 minutes or until the cookies are completely set. Enjoy! (with milk)