Brought to you by Catoctin Mountain Orchard.
It’s “pumpkin season” and I have been wanting to bake these cookies for a while now, so I had to try it out for you!
First, pre-heat your oven to 375 degrees. Take out a non-stick cookie sheet or line a cookie pan with parchment paper.
In a bowl, pour in 1 cup of pumpkin puree, sugar, oil, vanilla and one egg. Mix well.
In another bowl, stir together the flour, baking powder, cinnamon and salt. In a smaller bowl, dissolve the baking soda with the milk (it’s a very small amount). Then, add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Stir or mix in a stand mixer.
Next, add in a cup of chocolate chips and chopped walnuts (optional). Stir.
Scoop out 1.5 tablespoon of your cookie mix and drop in mounds on the cookie sheet. Bake for 10-12 minutes. Then move to wire cookie rack to cool.
INGREDIENTS: I got the recipe here!
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup oil (canola or vegetable)
- 1 teaspoon vanilla
- 1 large egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (optional but highly recommended)