I can’t get into much pumpkin flavored anything, but these? An exception. We make these every October, and this year, Veronica requested to learn how. It’s fun to see our kids start picking up on those little efforts to create family traditions even in the simpler things. I updated this tried and true Pumpkin chocolate chip cookie recipe to share with you all!
Pumpkin Chocolate Chip Cookie Recipe
1 cup canned pumpkin
1 cup white sugar
3/4 cup applesauce (an oil substitute!)
1 egg
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 tsp nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon vanilla
2 cups semisweet chocolate chips
1 cup white sugar
3/4 cup applesauce (an oil substitute!)
1 egg
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 tsp nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon vanilla
2 cups semisweet chocolate chips
Baking Instructions:
1. Combine pumpkin, vanilla, sugar, applesauce, and egg in a mixing bowl and beat on low.
2. In a separate bowl, stir together flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
3. Add flour mixture slowly to pumpkin mixture and mix as you go.
4. Stir in the chocolate chips by hand.
5. Spoon onto greased cookie sheet.
6. Bake at 350°F for approximately 14-16 minutes or until firm.
That’s it! Pretty simple!
They bake as puffy as whoopie pies, and it’s a little too easy to down a few…or ten in a row.
Let us know how you like them!
*Veronica’s overalls are from Pepper Kids, my fleece is from Nordstrom
