Tiffany Nam's Pumpkin Chocolate Chip Cookies
- 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.
- Pre-heat the oven to 350 degrees F.
- 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.
- Dissolve the baking soda with the milk & stir in (This you must do separately then put into the entirety of the batter).
- Mix well.
- Add vanilla & chocolate chips.
- Feel free to add nuts (whatever kind you like, I dont). Also, you can add cloves & nutmegbasically whatever that is pumpkin-y.
- 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).
- Theyre kind muffin-top-esqueyummmmm!
This recipe is a personal recipe added by LauraJasmine and has not been tested or endorsed by MyRecipes.
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Tiffany Nam's Pumpkin Chocolate Chip Cookies Recipe at a Glance
- COURSE: Cookies