Best Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies recipe
Yield
36 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | cup | pumpkin |
|
| 1 | cup | sugar |
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | teaspoon | milk |
|
| 1 | teaspoon | vanilla extract |
|
| 2 | cups | all-purpose flour |
|
| 2 | teaspoons | baking powder |
|
| 1 | teaspoon | cinnamon |
|
| ½ | teaspoon | salt |
|
| 1 | cup | chocolate chips |
*
|
| ½ | cup |
nuts
optional |
|
Trans-fat Free, High Fiber
Directions
Preheat the oven to 375℉ (190℃) F or 190 degrees cup 2. Place the butter or margarine in a heatproof glass dish.
Cover and microwave on high power for 30 seconds.
In a large bowl, mix together pumpkin, sugar, melted butter.
In a separate bowl, combine the flour, baking powder, baking Add to the pumpkin mixture, and mix until smooth.
Stir in the chocolate chips and, if you wish, nuts.
Drop from a teaspoon onto a lightly greased baking sheet.
Line up about 1½ inches apart.
Bake for ten to 12 minutes, until golden brown.
Cool on baking sheet for two minutes or so. Then remove to a wire rack to finish cooking.
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