Pumpkin Chocolate Chip Cookies
Easy and delicious. Gluten and dairy free options included. If your batter is a little too runny, pop it into the freezer for 10 minutes or so.
1 cup pumpkin – you can use canned or fresh or frozen puree
1 cup white sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups flour – we used Bob’s Red Mill Gluten Free 1-1 All Purpose
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp of ginger
¼ tsp each of nutmeg and cloves
1/2 tsp salt
2 cups chocolate chips – we just threw in most of a 12oz bag! chunks also work
Pre-heat oven to 350°F. Line a baking sheet with parchment paper or silpats.
In a medium bowl, stir together flour, baking powder, baking soda, ground cinnamon, spices and salt.
Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Whisk until smooth.
Add the dry ingredients to pumpkin mixture and stir until well combined. Add chocolate chips and stir again.
Drop spoonfuls of batter about 2 inches apart on lined baking sheets. Bake for 10-12 minutes, depending on how hot your oven runs. Cookies should just start turning light brown on the edges.
Makes 2 ½ – 3 dozen cookies, depending on how large you make them.