Tiffany Nam's Pumpkin Chocolate Chip Cookies

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  • 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.


  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!
June 2012

This recipe is a personal recipe added by LauraJasmine and has not been tested or endorsed by MyRecipes.

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