Whip up a batch of these easy pumpkin chocolate chip cookies in no time. You’ll have a delicious treat with just a few simple ingredients in no time.
Ingredients
2 cups fl our
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
⅛ teaspoon salt
1 cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
1 cup canned pumpkin (not pumpkin pie filling)
1 teaspoon vanilla
½ cup chocolate chips
Direction
Line baking sheets with parchment paper and preheat the oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Sugar, brown sugar, and margarine are slowly creamed with a hand mixer in a large bowl.
Add pumpkin, vanilla and milk and blend thoroughly. Add the flour mixture to the sugar mixture followed by the chocolate chips—separate tablespoons of dough by 2 inches on baking sheets.
Bake for 10 to 12 minutes, or until the edges of the cookies are gently browned. 15 minutes after removing the cookies from the baking pan, put them on a cooling rack.
Because of their high moisture content, cookies should be stored at room temperature in a container with a loose cover.
Ingredients
2 cups fl our
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
⅛ teaspoon salt
1 cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
1 cup canned pumpkin
(not pumpkin pie filling)
1 teaspoon vanilla
½ cup chocolate chips
Instructions
Line baking sheets with parchment paper and preheat the oven to 350 degrees.
In a bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Sugar, brown sugar, and margarine are creamed with a hand mixer on low speed in a large bowl.
Add pumpkin, vanilla and milk and blend thoroughly. Add the flour mixture to the sugar mixture followed by the chocolate chips—separate tablespoons of dough by 2 inches on baking sheets.
Bake for 10 to 12 minutes, or until the edges of the cookies are gently browned. If you are baking many sheets simultaneously, flip them halfway through the baking time. 15 minutes after removing the cookies from the baking pan, put them on a cooling rack.
Because of their high moisture content, cookies should be stored at room temperature in a container with a loose cover.
