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Author Notes: These cookies are a cross between cake and cookie. They are fluffy and moist like a cake, but small and shaped like a cookie. I make them every year for the holidays. Hope you enjoy! —Megan Mitchell
- 1 cup Canned Pumpkin
- 1 cup White Sugar
- 1/2 cup Vegetable Oil
- 1 Egg
- 2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 2 teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Clove
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Skim Milk
- 1 tablespoon Vanilla Extract
- 2 cups Chocolate Chips
- Combine pumpkin, sugar, vegetable oil, and egg. Mix in stand mixer with a paddle attachment or you can use a wooden spoon.
- In a separate bowl, sift together flour, baking powder, spices and salt. In another small bowl dissolve the baking soda with the milk and stir into pumpkin mixture.
- Add flour mixture to pumpkin mixture and mix well.
- Add vanilla and chocolate chips. (You can add nuts here if you want).
- Drop by spoonful on greased cookie sheet and bake at 350° for approximately 10-12 minutes or until lightly brown and firm.
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7 food-filled honeymoons.
Savor the season.