I got the itch to bake today out of nowhere. I had some mini chocolate chips in the freezer and a can of pumpkin sitting in the pantry. It’s like… a sign, or something. So I made some pumpkin chocolate chip cookies, and I threw in some slivered almonds I needed to get rid of. Husband didn’t care so much for the nuts, so now I have more than three dozen cookies to pawn off on my wonderful colleagues tomorrow. These things are ballin’ and shot callin’, you guys. Enjoy.
Quick and easy recipe for soft pumpkin chocolate chip cookies (nuts optional) that makes 3 to 4 dozen cookies.
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup canola oil
- 1 large egg
- 1 Tablespoon vanilla extract
- 2 cups wheat flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups miniature chocolate chips
- 1/2 cup slivered almonds (optional)
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In your mixing bowl, combine the pureed pumpkin, sugar, canola oil, egg and vanilla extract. Beat gently just until blended.
- Start adding the dry ingredients mixture to the wet ingredients mixture about a quarter at a time. Mix just until blended.
- Add your chocolate chips.
- Drop spoonfuls of cookie dough, or use your cookie scoop, onto the baking sheet.
- Bake at 350 degrees for 10 minutes. Pull out of the oven and let them rest for about 2 minutes, then transfer to a wire rack to cool the rest of the way.