This month’s What’s Baking theme, hosted by Sandra from She Cooks and Bakes, is favorite childhood treats with a modern twist. My favorite childhood treat, hands down, was chocolate chip cookies. I loved coming home from school to find fresh baked chocolate chip cookies for snack. Sometimes, Mom would even make them before school and we’d get them in our lunches. Cookie days were always awesome days.
Making pumpkin chocolate chip cookies seemed like the perfect twist, considering the season and how popular everything pumpkin is now. It also seemed appropriate since I wouldn’t touch pumpkin as a kid, but as an adult I’m loving the flavor. These are a perfect, more grown-up version of one of my childhood favorites.
Pumpkin Chocolate Chip Cookies
Makes about 2 dozen
1 cup pumpkin puree
3/4 cup sugar
1/2 cup vegetable oil
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 tsp. vanilla
1 cup dark chocolate chips
Preheat oven to 375F degrees. Line two cookie sheets.
Dissolve the baking soda in milk. Set aside.
In a large bowl, stir together the pumpkin, sugar, oil and egg until well combined. Add in flour, baking powder, cinnamon and salt, baking soda mixture and mix well. Stir in vanilla until combined. Fold in chocolate chips.
Drop by tablespoon-full onto the cookie sheets. Bake for 10-12 minutes, until beginning to brown around the edges. Remove from oven and let cook for 5 minutes before transferring to a cooling rack to cool completely.
Store in an airtight container. These are best enjoyed the next day.