Tiffany Nam's Pumpkin Chocolate Chip Cookies

Ingredients

• 1 can of pumpkin (15 0z. If you use the 29 oz. can, double the recipe)
• 1 cup white sugar
• 1/2 cup apple sauce (the good thing is the prepackaged ones are exactly 1/2 cup!)
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 Tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• I usually throw in the cinnamon & vanilla to whatever discretion I want. Your dough should be like regular chocolate chip cookie dough. Not runny, easy to scoop out and put onto a baking sheet.

Preparation

1. Pre-heat the oven to 350 degrees F.


2. Combine pumpkin, sugar, apple sauce, & egg. Youre suppossed to put the dry ingredients in a separate bowl, but as a college student, well, I dont want to do more dishes, so I dont and I havent had any problems. Stir together flour, baking powder, ground cinnamon, & salt.


3. Dissolve the baking soda with the milk & stir in (This you must do separately then put into the entirety of the batter).


4. Mix well.


5. Add vanilla & chocolate chips.


6. Feel free to add nuts (whatever kind you like, I dont). Also, you can add cloves & nutmegbasically whatever that is pumpkin-y.


7. Drop by spoonful on greased cookie sheet & bake for approximately 10 minutes or until lightly brown & firm (Its going to be hard to see the brownbecause they already areso until theyre firm).


8. Theyre kind muffin-top-esqueyummmmm!