Pumpkin Chocolate Chip Cookies (Revised)
Pumpkin chocolate chip cookies
1 cup sugar
1 cup canned pumpkin (or pureed squash; my family used homegrown acorn squash)
3/8 cup canola oil
2 cups all-purpose flour (see notes below for substitutes)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 to 3/4 cup semisweet (or dark) chocolate chips
- Heat oven to 375*F.
- Mix wet ingredients and sugar. Add dry ingredients except chocolate chips. Mix. Add chocolate chips. Stir.
- Drop rounded teaspoonfuls onto ungreased cookie sheet (I prefer to line with parchment paper).
- Bake until light brown, 8-10 minutes. Immediately remove and cool.
- Store between layers of wax or parchment paper.
NOTES:
- If you use self-rising flour, omit the baking powder, baking soda, and salt.
- For gluten-free cookies: Mom uses 1 1/3 cups brown rice flour and 2/3 cup soy flour. I've used Red Mills One-For-One GF flour. Your preferred brand should work fine. It's a very forgiving recipe.
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