I walked into the kitchen, feeling a sense of excitement bubble up inside me. Today was the day – the day I would finally make cookies again. It had been weeks since I last baked anything, and I had been craving the sweet smell of freshly baked cookies ever since.
Because it’s that time of year – I had some leftover can of pumpkin. Don’t judge! Anyways, let’s put these babies to good use and make something… of course it’s cookies!!! Do you even have to ask?!?!?!?!
What we’re cooking ~ Pumpkin chocolate chip cookies
1 cup pure canned pumpkin
1 cup sugar
1/4 cup vegetable oil
1 egg
2 cups flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 Tbsp pure vanilla extract
2 cups milk chocolate chips
- Preheat oven to 350 degrees.
- Mix together pumpkin, sugar, vegetable oil, and egg. In a separate bowl, soft together flour, baking powder, cinnamon, nutmeg, and salt.
- Dissolve the baking soda in the milk. Add to the flour mixture. Add flour mixture to the pumpkin mixture until completely blended. Add vanilla and chocolate chips.
- Drop cookies by spoonful onto a greased cookie sheet.
- Bake for 10 – 12 minutes, or until the edges are brown*.
- Let cool for at least ten minutes, or until you literally can not take it anymore.
- Pour a glass of milk. Eat your cares away!!!!!
*Note: these cookies are like little pillows of heaven! They also do not spread so you don’t have to space them out when cooking!
Edit: Yes, I know I mistyped the title…. oh well. Call me orange in the face 🙂
