Pumpkin Chocolate-Chip Cookies

     A few weeks ago, I was at a friend’s house, and partook in some scrumptious Pumpkin Chocolate Chip Cookies. She was kind enough to send me the link to the recipe she used, and tonight, I baked some based on that recipe, with a few tweaks. I don’t seem to be able to use a recipe without changing it, but the cooking came out super delicious! I even used fresh eggs laid by my mom’s chickens. The cookies are soft, delicately flavored, and very tasty…

 

     I’d love for you all to be able to bake these amazing morsels too! So, here is my tweaked Pumpkin Chocolate-Chip Cookie Recipe!

 

 

Ingredients:

 

1 1/2 c. pumpkin

1 1/2 c. granulated sugar

3/4 c oil (canola/sunflower/vegetable…choose your favorite!)

2 eggs

3 c. flour

1 tbs. baking powder

2 tsp. pumpkin pie spice

1 tsp. cinnamon

3.4 tsp. salt

1 1/2 tsp. baking soda

1 1/2 tsp. milk

2 tbs. vanilla

2 c. chocolate chips

 

All the yummy ingredients

 

Step One: Pre-heat the oven to 350 degrees F. Combine the pumpkin, sugar, oil, and eggs!

 

Step Two: In a separate bowl, combine flour, baking powder, cinnamon, and salt.

 

Step Three: In a dish, dissolve the baking soda and milk.

 

Step Four: Add the baking soda/milk mixture to the pumpkin mixture, blend well.

 

 

Step Five: Add flour mixture to the pumpkin mixture. Blend really well, until all the lumps are out, and everything is the same consistency.

 

Step Six: Add the vanilla, stir well. Then, add the chocolate chips, gently combine.

 

Step Seven: Drop Cookies on either a greased tray, or use parchment paper on a cookie tray, which is my choice!

 

Step Eight: Bake at 350 degrees, for twelve minutes, or until golden on top. However, realize that the cookies will still be soft, do not over-bake them.

 

Step Nine: Cool, and enjoy!

 

Aren’t they just lovely? Well, as good as they look, they smell a thousand times better when they are baking. Try the recipe, I dare you!
Thanks for reading!