Chocolate Chip Pumpkin Cookies
We had family roll into town for a much-anticipated overnight visit yesterday, and though I had an easy time deciding what we should do for dinner (taco bar!), dessert was a little harder. The amount of kids in the house more than doubled, so I wanted something that was delicious but not terribly messy.
I decided on a giant batch of cookies, and with fall right around the corner it had to be pumpkin cookies. There was the mess factor to consider though, so I decided to dig out an older recipe that doesn’t include the glaze.
After making it again for the first time in several years, I’ve decided that I like this one better than the glazed version. These are a little softer and obviously, without the glaze, not too sweet.
And they still make the house smell amazing.
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 Tb vanilla extract
2 cups chocolate chips
1/2 cup chopped walnuts
Pre-heat oven to 350°.
In a mixing bowl, combine the pumpkin, sugar, oil, and egg. Add the baking powder, baking soda, salt, cinnamon and vanilla and mix well. Add flour, chocolate chips, and walnuts and mix until just combined.
Using a cookie scoop or spoons, drop onto a greased or parchment-lined baking sheet and bake for about 10 minutes. Let cool before transferring to a wire rack.
Makes approximately 3 dozen cookies.