Fall is still here, folks! Which means we still have time to indulge in some Soft Pumpkin Chocolate Chip Cookies!
I was driving through our neighborhood this afternoon and saw people were putting out their decorative pumpkins for the garbage man to pick up. It made me so sad!
Thanksgiving is just a week away. From my point of view, it’s still very much Fall. While people are decorating their homes in Halloween regalia, we prefer to focus on the joy and colors of Fall.
Soft Pumpkin Chocolate Chip Cookies
My family is all about chocolate chip cookies. Good grief — you should see them when I pull out my recipe for Chocolate Chip Oatmeal Cookies. So I thought it was time to mix things up (pardon the pun) and add some pumpkin fun to our treats.
Ingredients:
- 1 C sugar
- 1 tsp vanilla
- 1 egg
- ½ c vegetable oil (I used olive oil)
- 2 tsp cinnamon
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 C flour
- 8oz semi-sweet chocolate chips
- 1 small can pumpkin
Directions:
- Combine all dry ingredients in a medium sized bowl, and mix.
- In separate large bowl add in all wet ingredients: egg, vanilla, pumpkin and oil. Mix until all ingredients are well combined.
- Add dry ingredients slowly into the wet ingredients.
- Fold in chocolate chips.
- Let batter sit for 20 min.
- Preheat oven to 350 degrees.
- Scoop cookies by 2 T onto cookie sheet.
- Bake for 10 min. (Time may vary with different ovens)
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- 1 C sugar
- 1 tsp vanilla
- 1 egg
- ½ c vegetable oil (I used olive oil)
- 2 tsp cinnamon
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 C flour
- 8oz semi-sweet chocolate chips
- 1 can pumpkin
- Combine all dry ingredients in a medium sized bowl, and mix.
- In separate large bowl add in all wet ingredients: egg, vanilla, pumpkin and oil. Mix until all ingredients are well combined.
- Add dry ingredients slowly into the wet ingredients.
- Fold in chocolate chips.
- Let batter sit for 20 min.
- Preheat oven to 350 degrees.
- Scoop cookies by 2 T onto cookie sheet.
- Bake for 10 min. (Time may vary with different ovens)
Quinn Caudill says
December 7, 2015 at 10:14 amThese cookies look yummy. Thanks for sharing with us at Throwback Thursday. See you again this week.
Linda says
September 10, 2016 at 5:49 amwhat is a small can?
The Jenny Evolution says
September 10, 2016 at 9:23 amAbout 10 ounces… companies keep changing the amount slightly depending on the economy.
Pat says
November 6, 2016 at 3:47 pmI made these and they were very good, and I am very grateful that you share your recipes…but may I suggest to you that when before you post a recipe, look over the recipe first. Ask yourself a few questions: “What size can of pumpkin; Greased or ungreased cookie sheet; Do I let the cookies cool on the cookie sheet before removing; How many cookies does the recipe yield, etc”…When making a new recipe, those are things that are helpful to ensure our efforts come out as great as yours!!
Ang says
October 10, 2017 at 2:45 pmDelicious recipe! Just made these and they are so soft they almost melt in your mouth. Thanks!
Alyssa Snow says
October 29, 2017 at 2:03 pmHow many cookies does this recipe make?