Pumpkin Chocolate Chip Cookies

 

Pumpkin Chocolate Chip Cookies

3/4 cup canola oil
1-3/4 cup granulated sugar
1-1/2 TBS vanilla extract
1 1/2 cups pumpkin puree
2 eggs
2- 3/4 cup all purpose flour
3 tsp baking powder
1 tsp baking soda
1-1/2 tsp salt
3 tsp ground cinnamon
2 cups semi sweet chocolate chips

1.  Preheat oven to 375°F.

2.  In a large bowl, whisk together the oil, sugar, vanilla pumpkin and eggs.

3.  Using a wooden spoon, add in the flour, baking powder, baking soda, salt and cinnamon.  Mix until thoroughly combined. It will be more of a batter than cookie dough. Similar to a thick pancake mix.

4.  Fold in the chocolate chips.

5.  Scoop out a little less than 1/2 cup of batter and gently spoon it onto a silicone baking mat lined cookie sheet. Place 6 cookies on each pan, you should be able to make 12 cookies.

6.  Bake at 375° F for 15-17 minutes. The cookies will spread quite a bit, turn a nice golden color and will bounce back when tapped in the center of the cookie when they are ready to come out of the oven.

7.  Allow the cookies to cool on the pan for 15-20 minutes before transferring.
Can Serve warm.

If you make smaller adjust baking time.

from Cooking with Karli