Name: Pumpkin Chocolate Chip Cookies
Yield: 4 servings
Ingredients: 1 cup Canned Pumpkin (not Pie Filling); 1 cup White Sugar; 1/2 cups Vegetable Or Canola Oil; 1 whole Egg; 2 cups All-purpose Flour; 2 teaspoons Baking Powder; 2 teaspoons Cinnamon; 1/2 teaspoons Salt; 1 teaspoon Baking Soda; 1 teaspoon Milk; 1 Tablespoon Vanilla Extract; 2 cups Mini Chocolate Chips

Servings: 4 persons

1 cup Canned Pumpkin (not Pie Filling)
1 cup White Sugar
1/2 cups Vegetable Or Canola Oil
1 whole Egg
2 cups All-purpose Flour
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoons Salt
1 teaspoon Baking Soda
1 teaspoon Milk
1 Tablespoon Vanilla Extract
2 cups Mini Chocolate Chips

1
["1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda in the milk and stir in. Add flour mixture to the pumpkin mixture and mix well.", "2. Add vanilla and chocolate chips.", "3. Drop by mini ice-cream scoopfuls or teaspoonfuls on a greased cookie sheet and bake at 350 degrees for 10 minutes or until lightly brown and firm.", "(Depending on how ""wet"" the canned pumpkin is, you can add a little more flour if needed.)"]

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Chocolate Chip Cookies

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