{Katie’s Kitchen} Soft Pumpkin Chocolate Chip Cookies

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)