Pumpkin Chocolate Chip Cookie Recipe
Great in October, and anytime!
Pumpkin and chocolate are one of those wonderful combinations - just plain good. A little extra work, yes - but worth it.
Filling and delicious, these cookies can be a stand-alone dessert or served with other chocolate desserts.
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Portions/Servings This recipe will feed 12 people.
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1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 large egg
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla extract
16 ounces semisweet chocolate chips
Combine all the ingredients in a mixing bowl. Stir well.
For easy clean-up, spread aluminum foil on a cookie sheet. Spray well with vegetable oil spray.
Roll cookie dough into golf ball size rounds. Place 12 on a cookie sheet.
Bake for 13 minutes at 350° . They should be firm when done.
We usually make up a huge batch of these in mid-November and keep the dough well refrigerated. Then as needed, we pull from the cold dough enough to finish the cater. And that often takes us through Christmas parties. It's a durable dough that keeps very well.
This is also an excellent cookie when iced. Usually we use a cream cheese icing. That kinds seems to hold up well to the flavor of the pumpkin, and keeps the sweetness a bit lower.
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