Chocolate Chip Pumpkin Cookies
Servings: 12 people
Equipment
- 1 baking sheet
- 1 cup measuring cup
- 1/2 tsp measuring spoon
- 1/4 cup measuring cup (dry)
- 1/2 cup measuring cup (dry)
- 1 tsp measuring spoon
- 1 cup measuring cup (liquid)
- 1 mixing bowl
- 1 oven
- 1 spatula or mixing spoon
Ingredients
- 1 ½ cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 egg
- ¼ cup oil
- ½ cup sugar
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 cup chocolate chips
Instructions
- Begin by preheating the oven to 350
- In a medium bowl, combine the flour, baking soda, baking powder, and salt and set aside.
- In a larger bowl add the egg and sugar and mix it together.
- Once the egg and sugar are mixed together, add the oil, vanilla extract, and pumpkin puree and mix again.
- slowly add the flour mixture to the egg mixture and mix together with a large spoon or spatula until its just combined.
- Pour the chocolate chips in and mix it together one last time.
- Spoon out portions onto a cookie sheet about half an inch apart from each other. These can be any size you want but the larger they are, the longer it takes to cook. I prefer these cookies to be small or medium.
- Place the cookie sheet into the oven and bake for ten minutes. If the cookies are larger, add one or two more minutes. These cookies will look very soft when they come out of the oven and will set as they cool.
- Remove the cookie sheet out of the oven and let it cool for two or three minutes before moving them to a cooling rack for at least five minutes. These cookies can be eaten directly out of the oven or once they have cooled off.
- Store in an air-tight container for up to five days on the counter or up to a week in the fridge.