Ingredients

The following ingredients have 4 Servings
  • 3/4 cup canola oil
  • 1 3/4 cup granulated sugar
  • 1 1/2 tbsp vanilla extract
  • 1 1/2 cups pumpkin puree
  • 2 eggs
  • 2 3/4 cup all purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 3 tsp ground cinnamon
  • 2 cups semi sweet chocolate chips

Instruction

  • Preheat oven to 375°.
  • In a large bowl, whisk together the oil, sugar, vanilla pumpkin and eggs.
  • Using a wooden spoon, add in the flour, baking powder, baking soda, salt and cinnamon.
  • Mix until thoroughly combined. It will be more of a batter than cookie dough. Similar to a thick pancake mix.
  • Fold in the chocolate chips.
  • Scoop out a little less than 1/2 cup of batter and gently spoon it onto a silicone baking mat lined cookie sheet. Place 6 cookies on each pan, you should be able to make 12 cookies.
  • Bake at 375° for 15-17 minutes. The cookies will spread quite a bit, turn a nice golden color and will bounce back when tapped in the center of the cookie when they are ready to come out of the oven.
  • Allow the cookies to cool on the pan for 15-20 minutes before transferring.
  • Serve warm.