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Desserts — Cookies
Recipe
Recipe Description
Light, fluffy pumpkin cookies with chocolate chips thrown in for good measure.
Preparation Instructions
Mix wet and dry ingredients separately, then combine. Batter will be very doughy, almost a bread dough consistency. Drop onto a cookie sheet. Bake for approximately 10-15 minutes (depending on how large your cookies are) at 350 degrees.
Let cool and enjoy!
Note: they’re even better the next day. Just keep them in an airtight container at room temperature.
Ingredients
- ½ cups Butter
- 1-½ cup Sugar
- 1 whole Egg
- 1 cup Canned Pumpkin
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 2-½ cups Flour
- 1 cup Semi-Sweet Chocolate Chips
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3 Comments | Be the first to comment!
Comments
iamcaressa on 2.9.2010
Yum!
Angel Barnes on 2.11.2010
I love everything pumpkin, I can’t wait to make these this weekend. Thank you for sharing!!
bewitchedwicked on 9.5.2010
I absolutely love these. I’ve probably made them a dozen times in the last 6 months.
They really are very yummy the next day, but so wonderful when warm.
I’ve made them with Whole Wheat flour (didn’t have a choice), though they weren’t as amazing as these, they weren’t bad. The whole wheat ones were most definitely better the next day instead of warm out of the oven.
Now off to make another batch for brekkie right now!
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