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
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Ingredients
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1 cup
Canned Pumpkin
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1 cup
White Sugar
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1/2 cup
Vegetable Oil
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1
Egg
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2 cups
All Purpose Flour
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2 teaspoons
Baking Powder
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2 teaspoons
Ground Cinnamon
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1/4 teaspoon
Ground Clove
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1/4 teaspoon
Ground Nutmeg
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1/2 teaspoon
Kosher Salt
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1 teaspoon
Baking Soda
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1 teaspoon
Skim Milk
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1 tablespoon
Vanilla Extract
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2 cups
Chocolate Chips
Directions
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Combine pumpkin, sugar, vegetable oil, and egg. Mix in stand mixer with a paddle attachment or you can use a wooden spoon.
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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.
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Add flour mixture to pumpkin mixture and mix well.
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Add vanilla and chocolate chips. (You can add nuts here if you want).
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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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