Author Notes: These cookies are a cross between cake and cookie. They are fluffy and moist like a cake, but small and shaped like a cookie. I make them every year for the holidays. Hope you enjoy! —Megan Mitchell
Makes: 16
Ingredients
-
1
cup Canned Pumpkin
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1
cup White Sugar
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1/2
cup Vegetable Oil
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1
Egg
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2
cups All Purpose Flour
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2
teaspoons Baking Powder
-
2
teaspoons Ground Cinnamon
-
1/4
teaspoon Ground Clove
-
1/4
teaspoon Ground Nutmeg
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1/2
teaspoon Kosher Salt
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1
teaspoon Baking Soda
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1
teaspoon Skim Milk
-
1
tablespoon Vanilla Extract
-
2
cups Chocolate Chips
Directions
- Combine pumpkin, sugar, vegetable oil, and egg. Mix in stand mixer with a paddle attachment or you can use a wooden spoon.
- In a separate bowl, sift together flour, baking powder, spices and salt. In another small bowl dissolve the baking soda with the milk and stir into pumpkin mixture.
- Add flour mixture to pumpkin mixture and mix well.
- Add vanilla and chocolate chips. (You can add nuts here if you want).
- Drop by spoonful on greased cookie sheet and bake at 350° for approximately 10-12 minutes or until lightly brown and firm.