PUMPKIN CHOCOLATE CHIP COOKIES

YIELD

I have baked these Pumpkin Chocolate Chip Cookies many many times, and they are always a massive hit!  The cookies are extra soft and cake-like, and only get better after you have stored them in the fridge.  

The recipe below should yield about 18 delicious cookies if you use an over-sized 2 Tablespoon cookie scoop, but you can make closer to 24 cookies if you use a 1.5 Tablespoon cookie scooper.  I've successfully doubled the recipe before, and did not have too much trouble using the same bowls to mix everything together.  

INGREDIENTS

WET INGREDIENTS

• 1 Cup Canned Pumpkin
• 1 Cup White Sugar
• 1/2 Cup Vegetable Oil
• 1 Egg

DRY INGREDIENTS

• 2 Cups all-purpose flour
• 2 Teaspoons Baking Powder
• 2 teaspoons Ground Cinnamon
• 1/2 Teaspoon Salt

BAKING SODA MIXTURE

• 1 Teaspoon Milk
• 1 Teaspoon Baking Soda

FINAL INGREDIENTS

• 1 Tablespoon Vanilla Extract
• 2 Cups Semisweet Chocolate Chips (350 g or 12.3 Oz) 
  • Milk Chocolate chips also work as well :)

PREPARATION

MAKE THE COOKIE DOUGH
     0.  Preheat the oven to 350°F and line two baking sheets with parchment paper. 

1. In a large mixing bowl, combine the wet ingredients (Canned Pumpkin,  White Sugar, Vegetable Oil, Egg) and mix together.  
2. In a separate bowl, gently stir  / sift together the dry ingredients (Flour, Baking powder, Ground Cinnamon, and Salt)
3. In a separate small bowl (or even a coffee mug) dissolve the baking soda into the milk and stir together.  Once dissolved, pour this  mixture into the bowl of wet ingredients and stir everything together.  
4. Slowly incorporate the dry ingredients into the wet ingredients and gently mix together with a whisk.  
5. Add the Vanilla Extract and Chocolate Chips to your bowl and mix everything together with a rubber spatula.  

FORM AND BAKE THE COOKIES
​     6.  Use a cookie scooper (1.5 Tablespoon or 2 Tablespoon) to form the dough into balls and drop them onto your baking sheets, about 1.5                  inches apart from one another.  The cookies tend to puff up more than they tend to spread out, so you can put them fairly close.
     7.  Bake the cookies for about 10 minutes, or until the bottom of the cookies begin to darken and brown a bit.  
     8.  Remove the cookies from the oven and transfer them to cookie cooling racks.  

  After the cookies have had an ample amount of time to cool off, grab a glass of milk and enjoy!    

I hope you enjoy these Pumpkin Chocolate Chip Cookies as much as I and my students did!  This recipe was adopted from one I found at:
https://www.allrecipes.com/recipe/10740/pumpkin-chocolate-chip-cookies-iii/