If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My variation on these popular fall cookies. —Merrill Stubbs
Makes about 3 dozen cookies
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup bittersweet chocolate chips
- Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients and set aside.
- In a large bowl, whisk together the sugar, oil, pumpkin, vanilla and egg until smooth.
- Add the dry ingredients to the wet and stir until just combined, then stir in the chocolate chips. Do not over-mix.
- Drop the dough by tablespoonfuls onto the parchment-lined baking sheets, leaving about an inch between the cookies. Bake for about 12 minutes, until a cake tester inserted in the center of one of the cookies comes out clean. Cool the cookies on the baking sheet on a wire rack for a few minutes, and then remove the cookies with a spatula and finish cooling the directly on the racks.
- Repeat with the remainder of the batter, re-using the baking sheets once they're cool enough.
- This recipe is a Community Pick!
In Queso Were Wondering
Cashews are the mvp of vegan ingredients
This queso is nuts.
Keep your bubbly bubbly.
Meet 2015's best sellers.
Our guide to the Eastern Shore.
Get your shine on.