A great cookie for an afternoon snack. They can be frozen as well. (And they aren’t bad straight from the freezer to your mouth!)
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda in the milk and stir in. Add flour mixture to the pumpkin mixture and mix well.
2. Add vanilla and chocolate chips.
3. Drop by mini ice-cream scoopfuls or teaspoonfuls on a greased cookie sheet and bake at 350 degrees for 10 minutes or until lightly brown and firm.
(Depending on how “wet” the canned pumpkin is, you can add a little more flour if needed.)
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I had frozen pumpkin left over from Thanksgiving and used some in this recipe. Cookies were soooo good! Very light and cakey. The 4 doz. cookies were gone with a week (gave half to my in-laws). I added a pinch of cloves, allspice and nutmeg and ended up using 3 c. flour so that the dough wasn’t too runny (probably because of my homemade pumpkin). My husband would eat 6 at a time (wish I could do that)!
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mnemsmom74 on 11.4.2010
Thank you so much for sharing this recipe! They were so easy to make, and SO YUMMY!!! =)
loulou77 on 10.28.2009
These cookies are delicious! Perfect for autumn weather. I add a little nutmeg and cloves (or pumpkin pie spice) and they are perfect.
cupcake08 on 10.21.2009
These are fantastic- I’ve already made them twice, and will be making them again this weekend!
italianice629 on 10.14.2009
Yummy! Light and fluffy, my family loved them! The raw dough was pretty tasty too!