As I've mentioned before, I make about half a dozen rounds of these things every fall (...which may or may not be because I eat about half a dozen a day when I do make them). Anyway, I've adjusted the recipe just slightly from last year by using whole wheat flour instead of white flour and I think they're actually better that way. These were made at high altitude here, so if you're not a mile about sea level like we are, I would cut back the flour back just a bit, by a tablespoon or two. Now go make a batch yourself and let me know what you think!
- 1 cup canned pumpkin
- 1 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 1 bag chocolate chips
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
1. Preheat oven to 350 degrees.
2. Combine pumpkin, sugar, vegetable oil and egg.
3. In a separate bowl, stir together flour, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
4. Dissolve baking soda with milk and stir into the dry ingredients.
5. Gradually add dry ingredients to pumpkin mixture and mix well.
6. Add vanilla and chocolate chips and mix.
7. Drop by spoonful onto greased cookie sheet and bake for approximately 12 to 14 minutes or until lightly brown.
8. Enjoy! ...but maybe not by the quantities that I do.