Behold, The Perfect Pumpkin Cookie
1 can (15 oz.) pumpkin (not spiced!)
1 cup white sugar
1/2 cup vegetable oil
1 egg, lightly beaten
1 tsp baking soda
1 tsp milk
2 cups all-purpose flour
1 1/2 tsp baking powder
3 tsp ground cinnamon
1/2 teaspoon salt
1 Tbsp vanilla extract
1 cup semisweet chocolate chips or white chocolate chips (they are way good)Directions:
1. Combine the pumpkin, sugar, vegetable oil, and egg.
2. Dissolve the baking soda with the milk and stir it into the pumpkin mixture.
3. In a separate bowl, stir together the flour, baking powder, ground cinnamon, and salt. Add flour mixture to pumpkin mixture and mix well.
4. Add vanilla and chocolate chips.
5. Drop by spoonful on greased cookie sheet (or non-stick foil) and bake at 350 degrees F for 12-15 minutes or until lightly brown and firm.
6. Cool on wire rack. Store loosely covered.
1 1/2 tsp baking powder
3 tsp ground cinnamon
1/2 teaspoon salt
1 Tbsp vanilla extract
1 cup semisweet chocolate chips or white chocolate chips (they are way good)Directions:
1. Combine the pumpkin, sugar, vegetable oil, and egg.
2. Dissolve the baking soda with the milk and stir it into the pumpkin mixture.
3. In a separate bowl, stir together the flour, baking powder, ground cinnamon, and salt. Add flour mixture to pumpkin mixture and mix well.
4. Add vanilla and chocolate chips.
5. Drop by spoonful on greased cookie sheet (or non-stick foil) and bake at 350 degrees F for 12-15 minutes or until lightly brown and firm.
6. Cool on wire rack. Store loosely covered.

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