Ingredients
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 large egg
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 tbsp vanilla extract
2 cups semi-sweet chocolate chips
Instructions
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Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. -
Mix Wet Ingredients:
In a large bowl, combine the pumpkin puree, sugar, vegetable oil, and egg. Mix until smooth. -
Add Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually stir the dry ingredients into the pumpkin mixture until well blended. -
Dissolve Baking Soda:
In a small bowl, dissolve the baking soda in milk. Add this mixture along with the vanilla extract to the dough and stir well. -
Add Chocolate Chips:
Fold in the chocolate chips evenly throughout the dough. -
Scoop and Bake:
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
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Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.