A delicious cake-like cookie. Tastes even better the next day!!
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- pinch of ground allspice
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Chef’s notes: 1. if you don’t like a lot of spice, use only the 2 teaspoons of cinnamon and disregard the other spices. 2. You may substitute 1 TBSP of Pumpkin Pie Spice in place of the cinnamon, ginger, nutmeg, cloves and allspice. 3. You may substitute apple sauce for oil if you want a healthier cookie.
- Preheat oven to 350° F
- Combine pumpkin, sugar, vegetable oil, vanilla and egg. Dissolve the baking soda with the milk and stir in.
- In a separate bowl, stir together flour, baking powder, ground cinnamon, ginger, nutmeg, cloves, allspice, and salt. Add flour mixture to pumpkin mixture and mix well.
- Stir in chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake for approximately 13 – 15 minutes or until lightly brown and firm.
These cookies will taste great the first day, but they will taste much better the second day when all the flavors have a chance to meld. I usually store them in an airtight container with a paper towel or piece of wax-paper between the layers. It keeps them nice and soft.