Ingredients

The following ingredients have 1 Servings
  • 1 & 1/2 tablespoons light brown sugar
  • 1/2 tablespoon white sugar
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons vegetable oil
  • 1 large egg yolk ((save the whites for another recipe or discard))
  • 1 tablespoon + 1 teaspoon canned pumpkin puree ((not pumpkin pie filling; use Libby's for best results))
  • 1/8 teaspoon EACH: fine sea salt, baking powder, pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons white flour
  • 2 & 1/2 tablespoons chocolate chips (milk chocolate, semi-sweet or dark chocolate chips)

Instruction

  • PREP: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner.
  • WET INGREDIENTS: Combine the 1 and 1/2 tablespoons brown sugar, 1/2 tablespoon white sugar, 1/4 teaspoon vanilla, 2 teaspoons vegetable oil, 1 large egg yolk, and 1 tablespoon + 1 teaspoon pumpkin puree in a small bowl. Mix until smooth. (See Note 1.)
  • DRY INGREDIENTS: Add the 1/8 teaspoon salt, 1/8 teaspoon baking powder, 1/8 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, 3 tablespoons flour, and 2 and 1/2 tablespoons chocolate chips. Stir until smooth.
  • BAKE: Use a tablespoon measure to scoop 4-5 small cookies out of the dough on to the prepared sheet pan. The dough will be sticky. Bake for 8-10 minutes or until no longer glossy on top.
  • COOL: Remove from oven, and let stand on the cookie sheet for 3-5 minutes. Then transfer to a cooling rack. If desired, press a few more chocolate chips into the tops of the cookies. Let cool before eating.